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Escarole Salad with Hazelnuts and Currants Recipe

Escarole Salad with Hazelnuts and Currants Recipe

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Escarole Salad with Hazelnuts and Currants

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Ingredients:

Serving

1 tsp minced garlic
2 tbsp extra-virgin olive oil
3 tbsp dried currants
1 tbsp cider vinegar
1/4 tsp salt
1/8 tsp 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

Directions:

Cook garlic in oil in an 8-inch nonstick skillet over moderate heat, stirring, until fragrant, about 30 seconds. Add currants and cook, stirring, 20 seconds, then whisk in vinegar, salt, and pepper.
Toss escarole, parsley, and nuts with warm dressing in a large bowl and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	172.42 Kcal (722 kJ)
Calories from fat	139.51 Kcal
		% Daily Value*
Total Fat	15.5g	24%
Cholesterol	2.27mg	1%
Sodium	1082.66mg	45%
Potassium	394.8mg	8%
Total Carbs	9.42g	3%
Sugars	4.95g	20%
Dietary Fiber	1.57g	6%
Protein	4.12g	8%
Vitamin C	10.6mg	18%
Iron	0.9mg	5%
Calcium	53.2mg	5%

Amount Per 100 g
Calories	66.57 Kcal (279 kJ)
Calories from fat	53.86 Kcal
		% Daily Value*
Total Fat	5.98g	24%
Cholesterol	0.88mg	1%
Sodium	417.99mg	45%
Potassium	152.42mg	8%
Total Carbs	3.64g	3%
Sugars	1.91g	20%
Dietary Fiber	0.6g	6%
Protein	1.59g	8%
Vitamin C	4.1mg	18%
Iron	0.4mg	5%
Calcium	20.5mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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