Escarole-Apple Salad - Rachael Ray Every Day

Escarole-Apple Salad

Publish date:
Escarole-Apple Salad
  • 4Servings


  • Cider vinegar
  • Hazelnut oil
  • Dijon mustard
  • Escarole, chopped
  • Tart-crisp apples, such as Granny Smith, cut into matchsticks
  • Handful toasted hazelnuts
  • Fresh mint leaves, torn


Whisk cider vinegar, hazelnut oil, and a touch of Dijon mustard. Combine chopped escarole with matchsticks of tart-crisp apples, such as Granny Smith. Add a handful toasted hazelnuts and torn fresh mint leaves; toss with dressing.