Winter White Salad with a Hint of Green
TO DRINK: Sauvignon Blanc or Pinot Blanc
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, pecans, and Parmigiano. Place in a salad bowl and serve immediately.
1 small head escarole, torn into 1 1/2 (3.8cm) pieces
2 Belgian endive, leaves separated
2 celery stalks, cut on a sharp diagonal into thin slices
1 1/2 tablespoons white wine vinegar
1/4 cup (2 fl oz/60ml) extra-virgin olive oil
Salt and freshly ground black pepper
1 Granny Smith or Pippin apple, halved, cored, and thinly sliced
1/2 cup (3 1/2 oz/75g) pecans, toasted (see page 78)
1/3 cup (1 1/2 oz/45g) shaved Parmigiano Reggiano cheese