Winter Salad with Black Radish, Apple, and Escarole

Winter Salad with Black Radish, Apple, and Escarole
Epicurious  | 2004
By Peter Hoffman
1-2 black radishes, sliced very thinly into half-rounds
1 large (or 2 small) apple[s], cut into small chunks
1 large head of escarole, washed and broken into bite-sized pieces
Sage Vinaigrette (listed below)
Toss the radishes, apples, and escarole with two to three tablespoons (or to taste) of the sage vinaigrette.
Yield: Makes 1 1/2 cups
1 clove garlic, minced
1 tablespoon Dijon mustard
2 tablespoons roasted garlic
1 tablespoon minced sage
1/4 cup balsamic vinegar
1 cup pure olive oil
Salt and pepper
Chop the raw garlic in the food processor. Add the Dijon, roasted garlic, herbs, and vinegar. Process well. Add olive oil slowly. Season with salt and pepper.  Season with salt and pepper and a splash or two of vinegar.
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About Yael Tenenbaum

Mom of 2 kids
This entry was posted in Apples, Black Radish, Lettuce and Salad Greens, Salad and Dressings. Bookmark the permalink.

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