Escarole Salad With Za'Atar Pita Crisps, Blood Oranges, Radishes, And Hazelnuts

• 1 large or 2 small heads escarole, coarsely torn
• 1/3 cup hazelnuts, toasted, skinned, and chopped
• 4 radishes, mandolined or thinly sliced
• 2 medium blood oranges, supremed with juices reserved
• 6 tablespoons extra-virgin olive oil (for the za'atar pita crisps), plus 3 tablespoons for the dressing
• 6 pieces of pita, cut into 1-inch squares
• 2 tablespoons za'atar
• 1 clove garlic, microplaned or very finely chopped
• 1 tablespoon lemon zest
• 2 teaspoons thick balsamic vinegar
• 2 teaspoons rice wine vinegar
• 2 tablespoons buttermilk
• 1/4 teaspoon smoked (or kosher) salt
• 1 small shallot, thinly sliced
• Handful parsley leaves

1. Wash and dry the escarole. Look out for bugs -- they like to hide amongst the leaves. Set aside.
2. Make sure all of your components are ready: the hazelnuts, radishes, and blood orange supremes.
3. To make the za'atar pita crisps: Heat 6 tablespoons of olive oil in a medium-sized pan over medium heat. Once hot but not smoking, add the pita. Toss every minute or so. Turn heat down if it gets too hot. You don't want them to burn. When they're starting to crisp up, add za'atar. Toss for a few more minutes until almost completely crisp. Take off the heat and cool. You will have extra. You will want extra.
4. In a medium-sized bowl, whisk together garlic, lemon zest, both vinegars, olive oil, buttermilk, and salt. Taste. If it's too tangy, add more olive oil. If it's too oily, add more rice wine vinegar. Whisk in the shallots and set aside for a few minutes.
5. Place the escarole in a serving bowl. Toss with 1/2 of the following: reserved dressing, hazelnuts, radishes, and orange supremes. Taste. You will probably need a few more splashes of dressing. Don't be afraid to overdress. This salad needs a lot. Top the salad with the remaining hazelnuts, radishes, and supremes. Rain down as many za'atar pita crisps as you like. Add a few splashes of the blood orange juice over the whole salad. Garnish with parsley for a bit of extra green.

hazelnuts, radishes, oranges, extravirgin olive oil, pita, clove garlic, lemon zest, balsamic vinegar, rice wine vinegar, buttermilk, salt, shallot, handful parsley

Taken from food52.com/recipes/34085-escarole-salad-with-za-atar-pita-crisps-blood-oranges-radishes-and-hazelnuts (may not work)