Joanne Weir Follow @ChefJoanneWeir

Escarole, Apples, Almonds and Shaved Parmesan Salad

Serves 6


1 small head escarole, torn into 1 1/2" pieces
2 Belgian endive, leaves separated
2 stalks celery, cut on the sharp diagonal into thin slices
1 1/2 tablespoons white wine vinegar
4 tablespoons extra virgin olive oil
salt and freshly ground black pepper
1 Granny Smith or Pippin apple, halved, cored, thinly slice
1/2 cup whole almonds, toasted and halved
1/3 cup shaved Parmigiano Reggiano


In a bowl, toss together the escarole, endive and celery.  Place in the refrigerator.

In a small bowl, whisk together the vinegar and olive oil.  Season to taste with salt and pepper.

To serve, toss the escarole, endive and celery with the vinaigrette, apples, almonds and Parmigiano.  Place in a salad bowl and serve immediately.