Ribbons of Greens and Green Apple Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Lynn Rosetto Kasper 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:
1. Place onion in a bowl; add ice water to cover and refrigerate for 30 minutes.
2. 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.
3. Just before serving, drain the onion and pat dry. Sprinkle the greens with salt and pepper, the basil and the drained onion.
4. 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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