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OUR FAVORITE RECIPES - WINTER WHITE SALAD WITH APPLES AND PARMESAN

Cathy Mallers PhotoHERE'S HOPING THIS BRINGS ABOUT WARMER WEATHER!

Difficulty:  Easy

Prep Time: 10 minutes

Cook Time:  5-7 minutes

Servings:  6

Ingredients:

1/2 cup walnut halves

1 1/2 tablespoons white wine vinegar

1/4 cup extra-virgin olive oil

Salt and freshly ground pepper

1 small head escarole, tough stems removed, and leaves torn into 1 1/2-inch pieces

2 heads Belgian endive, trimmed and cut lengthwise into thin strips

2 celery stalks, cut on the sharp diagonal into thin slices

1 Granny Smith, pippin or other tart green apple, halved, cored and thinly sliced lengthwise

Shaved Parmesan cheese

Directions

Preheat oven to 375 degrees.  Spread walnuts on a rimmed backing sheet and toast until lightly browned and fragrant, 5-7 minutes. Remove from the oven and let cool.

In a small bowl, whisk together the vinegar, olive oil, and salt and pepper to taste to form a vinaigrette.

In a large salad bowl, toss together the escarole, endive, and celery.  Add the apple and toasted walnuts, drizzle with the vinaigrette, and toss well.

Garnish with shaved Parmesan and serve at once.

BON APPETIT!

CATHY MALLERS & DEAN'S TEAM CHICAGO

*Recipe adapted from Williams-Sonoma Seasonal Favorites

Posted: Wednesday, March 05, 2008 5:16 PM by Dean's Team

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