Serves: 4-6

Escarole is a “bitter lettuce” is similar to radicchio. It’s the perfect winter vegetable. Digestion
can get sluggish in winter and the bitterness does wonders for digestion by stimulating the flow
of digestive juices. As soon the bitter flavor hits our tongue it activates the bitter sensors and a
signal is sent to the entire digestive tract. Red quinoa is pretty in this dish with red striped
escarole but beige quinoa is equally delicious.

Ingredients:

¼ cup quinoa, rinsed well and drained

1 small celeriac (celery root), peeled and cut

into batons or cubes, see below

1 head of escarole, chopped or ripped into bite-size pieces and washed

1 Granny Smith apple—halved, cored and thinly sliced

Juice of ½ lemon or a splash of white vinegar

½ cup skinned toasted hazelnuts, coarsely chopped 

Vinaigrette made with:

¼ cup plus 2 tablespoons extra-virgin olive oil

3 Tbls apple cider vinegar

1 Tbls honey or to taste

1 tsp Dijon mustard or to taste

Fine sea salt & fresh ground pepper

Preheat oven to 350° F :

1. Cook the quinoa by bringing a pot with the 4 cups of water to the boil. Meanwhile,
   prepare a large bowl of cold water to which you have added the lemon juice.
2. Slice away the celery root skin with a sharp knife, cutting in more towards the center of
   at the base where the root is more gnarled.
3. Slice the root into “french fries” or cubes about ⅜ -inch thick or into ½ -inch cubes.
   Immediately drop into the lemon-water to keep from discoloring.
4. When the celery root is cubed, drain and drop into the boiling water and cook until al
   dente and still slightly crunchy, about 8 minutes. Test several pieces so that you don’t
   overcook it. Strain the root out and set aside in a bowl.
5. In the saucepan of boiling water, cook the quinoa just until tender, about 10 minutes.
   Drain well and spread out on a baking sheet to cool.
6. Toast the hazelnuts on a rimmed baking sheet in one layer in the middle of the oven 10
   to 15 minutes, or until lightly colored and skins are blistered.                                                                                                                                                                                                          
7. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose
   skins (don't worry about skins that don't come off) and cool completely.

Salad:

1. In a large bowl, add the escarole, apple, celery root, hazelnuts and quinoa and toss to
   coat. Season with salt and pepper and serve.

For the full recipe, visit Escarole Salad Recipe, adapted from Marco Canora, A Good Food Day.

This escarole salad with red quinoa, celery root, and hazelnuts is a nutritious winter dish. Packed with flavor and digestive benefits, it’s the perfect light and refreshing side. Learn more with this Escarole Salad Recipe.