Frisée, Escarole, and Endive Salad

Name: Frisée, Escarole, and Endive Salad
Yield: Makes 8 to 10 servings
Ingredients: 1/2 lb frisée (French curly endive) or chicory, white and pale green ribs and leaves cut into bite-size pieces (6 cups); 1 lb escarole, white and pale green ribs and leaves cut into bite-size pieces (4 cups); 1 lb red or green Belgian endive, trimmed and cut crosswise into 1/2-inch-thick slices (4 cups); 3/4 teaspoon kosher salt, or to taste; 3 tablespoons extra-virgin olive oil, or to taste; 1 tablespoon red-wine vinegar, or to taste

August 20, 2004

When dressing a salad in the classic Italian style, each vinaigrette ingredient is tossed individually with the greens in a specific order, rather than being whisked together.

Active time: 20 min Start to finish: 20 min

Recipe notes

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