Escarole Apple and Raw Golden Beet Salad
Ingredients
- ½ cup skinned hazelnuts
- 1 medium golden beet--ends trimmed, peeled and thinly sliced crosswise
- 1 large watermelon radish or regular radish, ends trimmed and thinly sliced crosswise
- 2 tablespoons apple cider vinegar
- 4 tablespoons extra-virgin olive oil, divided
- 1 head escarole--well-washed, root removed and leaves sliced into 2-inch pieces
- 1 apple (preferably honeycrisp)--halved, cored and thinly sliced
- Kosher salt
- Hazelnut oil for serving (optional)
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