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Gabriel Kreuther
December 2004

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Credit: © Quentin Bacon

Recipe Summary test

total:
20 mins
Yield:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The vinaigrette can be refrigerated for up to 1 day.

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