How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Escarole Salad with Hazelnuts and Currants?

You need 9 ingredients. The key ingredients include: 1 teaspoon minced garlic, 2 tablespoons extra-virgin olive oil, 3 tablespoons dried currants, 1 tablespoon cider vinegar, and more.

Is Escarole Salad with Hazelnuts and Currants suitable as salads?

Yes, Escarole Salad with Hazelnuts and Currants falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Escarole Salad with Hazelnuts and Currants?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Escarole Salad with Hazelnuts and Currants Recipe

Name: Escarole Salad with Hazelnuts and Currants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon minced garlic; 2 tablespoons extra-virgin olive oil; 3 tablespoons dried currants; 1 tablespoon cider vinegar; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 2 heads escarole (2 lb), dark outer leaves removed and pale green and yellow inner leaves torn into bite-size pieces (16 cups); 1/4 cup fresh flat-leaf parsley leaves; 1/3 cup hazelnuts, toasted and chopped

Escarole Salad with Hazelnuts and Currants – a delicious recipe with garlic, extra-virgin olive oil, currants, cider vinegar, salt, black pepper. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 teaspoon minced garlic
2 tablespoons extra-virgin olive oil
3 tablespoons dried currants
1 tablespoon cider vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper
2 heads escarole (2 lb), dark outer leaves removed and pale green and yellow inner leaves torn into bite-size pieces (16 cups)
1/4 cup fresh flat-leaf parsley leaves
1/3 cup hazelnuts, toasted and chopped

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
74 kcal
Category
Salads

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Escarole Salad with Hazelnuts and Currants

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