Escarole and Hazelnut Salad

Ingredients

• 2 cups fresh baguette, cut into 1/2-inch cubes
• 2 tablespoons plus 1/4 cup hazelnut oil
• sea salt and freshly ground black pepper
• 1/2 cup whole hazelnuts
• 1 tablespoon sherry vinegar
• 1 large head of escarole, roughly chopped
• 1/2 cup parmigiano reggiano, grated
• 1/2 medium red onion, thinly sliced
• 2 tablespoons fresh mint, thinly sliced

AI Assistance 

Ask AI

Personal Notes 

Save Notes

Personal Tags 

Save Tag