BITTERSWEET GREENS SALAD
Instructions:
- 1 head of radicchio
- 1 head of Belgian endive
- 1 head of frisée
- 5 sprigs of fresh cilantro
- 2 Granny Smith apples
- 4 tbsp Vinaigrette Dressing
- Separate the radicchio and endive leaves and cut them lengthwise in half if they are large. Separate the frisée leaves; use only the lightest leaves from the center. Pick the leaves off the cilantro stems.
- Rinse all the leaves in cold water, drain them in a colander, and dry well by shaking in a cloth.
- Peel, quarter, and core the apples. Cut the quarters into thin slices and then into matchsticks.
- Mix the leaves and apples together in a large bowl.
- Pour the dressing over the salad in the bowl and toss gently with your hands until all the leaves are coated. Serve immediately.