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
Directions
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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By kdfagan1016
Williamston, MI
on December 23, 2012
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I love this salad and have made it a number of times. It's a light, refreshing complement to heavier dishes. It will probably be on our Christmas dinner menu this year!
By skbrew6766_11382275
Cumming, GA
on April 08, 2011
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I added glazed walnuts to this delicious recipe and brought the salad to a dinner party. Everyone loved it! The combination of flavors works very well. Will definitely make this again!
By kathy_11929993
Vallejo, CA
on December 21, 2009
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OK first I admit (with all reverence to Bobby Flay - who keeps me company often on a long winter night I altered the recipe a bit but this is a great salad! I added avocado and glazed walnuts. In addition, I made a little more dressing and added a touch of sugar to it. I then went off, salad in hand, to Joyce's for a neighborhood Christmas dinner. She had made an incredible (to die for Boeuf Bourguignon. and, along with some great bread, we all had a wonderful meal - good friends, good food and a little good cheer. All the guests lraved about the salad - it was gone in no time.
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