Ingredients
- 1 small head escarole
- torn into bite-sized pieces
- 1 Belgian endive
- leaves separated
- 1 celery stalk
- cut on the diagonal into thin slices
- 1 small Granny Smith apple
- halved cored and thinly sliced
- 1 tablespoon cider vinegar
- 1 tablespoon white wine vinegar
- 1 tablespoon finely diced shallot
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- Shaved Parmigiano-Reggiano
- for garnish
Instructions
- Combine greens, celery, and apples in a large bowl.
- Whisk together both vinegars and the shallot.
- Slowly whisk in the oil, and season with salt and pepper.
- Toss the salad ingredients with some of the vinaigrette.
- Garnish with shaved Parmigiano.
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