Escarole Salad with Red Quinoa and Hazelnuts

Name: Escarole Salad with Red Quinoa and Hazelnuts
Total time: 40 min
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

5.0

(2)

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.

By Marco Canora

Published on June 9, 2017

Escarole Salad with Red Quinoa and Hazelnuts — Photo: © Con Poulos

Active Time:

20 mins

Total Time:

40 mins

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

Directions

In a medium saucepan of boiling water, cook the quinoa just until tender, about 10 minutes. Drain well and spread out on a baking sheet to cool.
In a large bowl, whisk the olive oil with the vinegar and honey. Season with salt and pepper. Add the escarole, apple, hazelnuts and quinoa and toss to coat. Season with salt and pepper and serve.