Name: Beet and Escarole Salad with Avocado and Walnuts
Yield: 4 Servings
Ingredients: ½ small red onion, thinly sliced; 2 tablespoons walnut oil; 2 tablespoons olive oil; 4 tablespoons Sherry vinegar; ½ Big Batch of Oven-Steamed Beets (click here for recipe), cut into 1” wedges; Kosher salt and freshly ground pepper; ½ head escarole, torn into bite-size pieces; 1 ripe avocado, cut into 1” pieces; ¼ cup toasted walnuts

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Danny Kim

Rinsing the onions in cold water tames some of their bite.

Recipe notes