Escarole Salad with Red Quinoa and Hazelnuts

Name: Escarole Salad with Red Quinoa and Hazelnuts
Total time: 40 min
Yield: 4 to 6
Ingredients: 1/4 cup red quinoa, rinsed and drained; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 3 tablespoons apple cider vinegar; 1 tablespoon plus 1 teaspoon honey; Fine sea salt; Pepper; 1 head of escarole, chopped into bite-size pieces; 1 Granny Smith apple—halved, cored and thinly sliced on a mandoline; 1/2 cup toasted hazelnuts, chopped

2 Ratings
2 Reviews

Chef Marco Canora likes quinoa, a high-protein seed, because it mimics the satisfying texture and starchiness of a grain. He uses it in this crunchy and fresh winter salad. Slideshow: More Salads with Grains

By Marco Canora

February 2015

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Escarole Salad with Red Quinoa and Hazelnuts

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Escarole Salad with Red Quinoa and Hazelnuts

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Recipe Summary test

Ingredients

Directions

Reviews (2)

All Reviews for Escarole Salad with Red Quinoa and Hazelnuts