- 1 medium red onion, cut into thin rings
- Pale green inner leaves from 1 large headÂ curly endive, frisĂ©e, or other tangy lettuce
- Pale green inner leaves from 1 large headÂ escarole; or 1 small head oak-leaf lettuceÂ or green radicchio
- 1 small head red-leaf or Bibb lettuce
- 1 crisp apple, such as Granny Smith, Fuji,Â Pink Lady, or Braeburn, quartered, coredÂ (not peeled), and thin sliced
- â…“ cup whole salted almonds, coarse crushed
- Salt and fresh-ground black pepper
- Â˝ teaspoon dried basil
- 2 to 3 tablespoons peppery extra-virginÂ olive oil
- 1 to 2 tablespoons red wine or cider vinegar
Chiffonadeâ€”a fussy concept, but itâ€™s amazing how slicingÂ lettuce into thin strips impresses.
- Place the onion in a bowl, add ice water to cover,Â and refrigerate for 30 minutes.
- Wash and thoroughly dry the greens. Stack 4 leaves,Â roll them up into a tight cylinder, and thin-sliceÂ crossways. Repeat with the remaining leaves. Youâ€™ll haveÂ fine ribbons of salad. Put them in a large salad bowl, andÂ add the apple slices and almonds.
- Just before serving, drain the onion and pat dry.Â Sprinkle the greens with salt and pepper, the basil, andÂ the drained onion.
- At the table, toss the salad with enough oil to barelyÂ coat the greens, about 2 tablespoons. Toss with vinegarÂ to taste, starting with 1 tablespoon. Taste for balance,Â making sure the vinegar is assertive but not harsh.