RIBBONS OF GREENS AND GREEN APPLE SALAD

- 1 medium red onion, cut into thin rings
- Pale green inner leaves from 1 large head curly endive, frisée, or other tangy lettuce
- Pale green inner leaves from 1 large head escarole; or 1 small head oak-leaf lettuce or green radicchio
- 1 small head red-leaf or Bibb lettuce
- 1 crisp apple, such as Granny Smith, Fuji, Pink Lady, or Braeburn, quartered, cored (not peeled), and thin sliced
- â…“ cup whole salted almonds, coarse crushed
- Salt and fresh-ground black pepper
- ½ teaspoon dried basil
- 2 to 3 tablespoons peppery extra-virgin olive oil
- 1 to 2 tablespoons red wine or cider vinegar
Instructions:
Chiffonade—a fussy concept, but it’s amazing how slicing lettuce into thin strips impresses.
- Place the onion in a bowl, add ice water to cover, and refrigerate for 30 minutes.
- Wash and thoroughly dry the greens. Stack 4 leaves, roll them up into a tight cylinder, and thin-slice crossways. Repeat with the remaining leaves. You’ll have fine ribbons of salad. Put them in a large salad bowl, and add the apple slices and almonds.
- Just before serving, drain the onion and pat dry. Sprinkle the greens with salt and pepper, the basil, and the drained onion.
- At the table, toss the salad with enough oil to barely coat the greens, about 2 tablespoons. Toss with vinegar to taste, starting with 1 tablespoon. Taste for balance, making sure the vinegar is assertive but not harsh.