A crisp, colorful salad featuring escarole, apple slices, pomegranate seeds, and walnuts, finished with apple cider vinegar for a balance of sweetness, freshness, and savory notes.
Videoricetta
Ingredienti
- 1 large head fresh escarole (about 500 g)
- 1 crisp apple, such as Granny Smith or Fuji
- 1/2 pomegranate
- 50 g walnut kernels
- 50 g Parmigiano Reggiano shavings
- 2 tbsp extra virgin olive oil
- 2 tbsp Apple Cider Vinegar Andrea Milano
- 1 tsp honey
- Fine salt, to taste
- Freshly ground black pepper
Procedimento
Preparing the escarole
1. Remove the damaged outer leaves.
2. Wash the escarole thoroughly under cold water to remove any soil.
3. Dry well in a salad spinner or with a clean kitchen towel.
4. Tear the leaves into irregular pieces to keep a rustic texture.
Preparing the other ingredients
5. Slice the apple thinly, leaving the skin on for colour.
6. Open the pomegranate and remove the seeds.
7. Lightly toast the walnuts in a pan for 2–3 minutes to enhance their aroma and crunch.
Preparing the dressing
8. Combine the extra virgin olive oil, apple cider vinegar, honey, salt and pepper in a small bowl.
9. Whisk until slightly creamy.
Assembly
10. Place the escarole in a large bowl.
11. Add the apple, pomegranate seeds, walnuts and Parmigiano shavings.
12. Dress only just before serving so the escarole stays crisp.
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Apple Cider Vinegar – Escarole, Apple, Pomegranate and Walnut Salad
A crisp, colorful salad featuring escarole, apple slices, pomegranate seeds, and walnuts, finished with apple cider vinegar for a balance of sweetness, freshness, and savory notes.
Ingredienti
- 1 large head fresh escarole (about 500 g)
- 1 crisp apple, such as Granny Smith or Fuji
- 1/2 pomegranate
- 50 g walnut kernels
- 50 g Parmigiano Reggiano shavings
- 2 tbsp extra virgin olive oil
- 2 tbsp Apple Cider Vinegar Andrea Milano
- 1 tsp honey
- Fine salt, to taste
- Freshly ground black pepper
Procedimento
Preparing the escarole
1. Remove the damaged outer leaves.
2. Wash the escarole thoroughly under cold water to remove any soil.
3. Dry well in a salad spinner or with a clean kitchen towel.
4. Tear the leaves into irregular pieces to keep a rustic texture.
Preparing the other ingredients
5. Slice the apple thinly, leaving the skin on for colour.
6. Open the pomegranate and remove the seeds.
7. Lightly toast the walnuts in a pan for 2–3 minutes to enhance their aroma and crunch.
Preparing the dressing
8. Combine the extra virgin olive oil, apple cider vinegar, honey, salt and pepper in a small bowl.
9. Whisk until slightly creamy.
Assembly
10. Place the escarole in a large bowl.
11. Add the apple, pomegranate seeds, walnuts and Parmigiano shavings.
12. Dress only just before serving so the escarole stays crisp.