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Recipe Detail Page
Mixed Winter Green Salad
Holiday 2013
Greens in the winter are usually pretty tasteless with the exception of escarole and kale. Mixed with a little Belgian endive, this salad says winter to me. Have the salad in a bowl and the dressing made ahead—ready to toss and serve.
Serves 8
ANCHOVY VINAIGRETTE
¼ cup (60 mL) olive oil
2 tsp (10 mL) lemon juice
¼ tsp (1 mL) chopped anchovies
¼ tsp (1 mL) chopped garlic
Salt and freshly ground pepper
SALAD
8 leaves black kale, ribs removed
1 head escarole lettuce
2 red Belgian endive, finely sliced
¼ cup (60 mL) chopped red onions
2 tbsp (30 mL) chopped parsley
½ cup (125 mL) shaved Parmesan cheese
1 Stir olive oil with lemon juice, anchovies and garlic. Season with salt and pepper. Let sit for an hour.
2 Slice kale leaves finely and place in large bowl. Tear escarole into small pieces and add to kale along with Belgian endive. Toss in onions and parsley.
3 Pour vinaigrette over salad 1 tbsp (15 mL) at a time, tossing until evenly dressed. Finish with shaved Parmesan.
Serves 8
