Ribbons of Greens and Green Apple Salad

Ribbons of Greens
And Green Apple Salad

Copyright: The Splendid Table's How to Eat Supper

1 medium red onion, cut into thin rings

Pale green inner leaves from 1 large head curly endive,
frisee, 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

1/3 cup whole salted almonds, coarse crushed

Salt and fresh-ground black pepper

1/2 teaspoon dried basil

2 to 3 tablespoons peppery extra-virgin olive oil

1 to 2 tablespoons red wine or cider vinegar

1. Place the onion in a bowl, add ice water to cover, and refrigerate for 30 minutes.

2. 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.

3. Just before serving, drain the onion and pat dry. Sprinkle the greens with salt and pepper, the basil, and the drained onion.

4. 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.