My F&W
quick save (...)
Escarole and Fresh Herb Salad with Apples and Pomegranates
© Quentin Bacon

Escarole and Fresh Herb Salad with Apples and Pomegranates

  • TOTAL TIME: 20 MIN
  • SERVINGS: 10
  • BASIC-EASY
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN
  1. 3 tablespoons fresh lemon juice
  2. 2 tablespoons plain whole-milk yogurt
  3. 1 tablespoon soy sauce
  4. 1 garlic clove, minced
  5. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  6. Salt and freshly ground pepper
  7. 2 heads of escarole, tough dark leaves discarded, inner leaves torn
  8. 1 cup flat-leaf parsley leaves
  9. 1/3 cup snipped chives
  10. 1/4 cup tarragon leaves
  11. 2 tablespoons small mint leaves
  12. 2 scallions, white and light green parts only, cut into 1 1/2-inch lengths and thinly sliced lengthwise
  13. 2 Granny Smith apples—quartered, cored and thinly sliced
  14. 1 cup pomegranate seeds (from 1 large pomegranate)
  1. In a large salad bowl, whisk the lemon juice, yogurt, soy sauce and garlic until blended. Whisk in the olive oil in a thin stream and season the vinaigrette with salt and pepper. Add the escarole, parsley, chives, tarragon, mint, scallions and apples and toss until evenly coated. Sprinkle the pomegranate seeds on top and serve right away.
Make Ahead The vinaigrette can be refrigerated for up to 1 day.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.