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
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