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A salad with apples and walnuts in a bowl.

Escarole and Apple Salad with Smoked Almonds

Escarole topped with sweet crunchy apples and salty smoked almonds.
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Course: Salad
Cuisine: American
Diet: Gluten Free
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 servings

Ingredients

  • Salad:
  • 1 small head of escarole washed and dried thoroughly
  • 1 large Honey Crisp apple or 2 small
  • ½ cup smoked almonds chopped
  • Balsamic Vinaigrette:
  • cup olive oil
  • cup balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon water
  • 1 teaspoon grainy mustard
  • 2 garlic cloves chopped
  • 1 teaspoon grated orange zest
  • juice of 2 oranges
  • salt and pepper to taste

Instructions

  • For the salad thoroughly dry the escarole. This allows the dressing to stick and not just roll off the escarole.
  • Slice the apple with a mandoline. Top the escarole with apples and chopped almonds.
  • For the dressing place all ingredients except oil in a bowl and whisk to combine. Add olive oil in a slow stream while whisking constantly. Alternately, mix all ingredients in a blender. This will result in a thicker dressing.
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