Ribbons of Greens and Green Apple Salad
- Ready In:
- 15mins
- Ingredients:
- 10
- Yields:
-
4 salads
- Serves:
- 4
ingredients
- 1 red onion, cut into thin rings
- 1 head endive (use pale green inner leaves of endive only)
- 1 head escarole (use pale green inner leaves only)
- 1 head red-leaf lettuce
- 1 apple, quartered, cored, not peeled, and then sliced (granny smith, fuji, pink lady or braeburn)
- 1⁄3 cup almonds, coarse crushed (whole, salted)
- salt & freshly ground black pepper
- 1⁄2 teaspoon dried basil
- 2 -3 tablespoons extra virgin olive oil
- 1 -2 tablespoon red wine or 1 -2 tablespoon cider vinegar
directions
- Place onion in a bowl; add ice water to cover and refrigerate for 30 minutes.
- Wash and thoroughly dry the greens. Stack 4 leaves, roll them up into a tight cylinder and thin-slice crossways. Repeat with the remaining leaves. You'll have fine ribbons of salad. Put them in a large salad bowl and add the apple slices and almonds.
- Just before serving, drain the onion and pat dry. Sprinkle the greens with salt and pepper, the basil and the drained onion.
- At the table, toss the salad with enough oil to barely coat the greens, about 2 tablespoons. Toss with vinegar to taste, starting with one tablespoon. Taste for balance, making sure the vinegar is assertive but not harsh.
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RECIPE SUBMITTED BY
Epi Curious
Windermere, 48