When dressing a salad in the classic Italian style, each vinaigrette ingredient is tossed individually with the greens in a specific order, rather than being whisked together.
Active time: 20 min Start to finish: 20 min
Recipe information
Yield
Makes 8 to 10 servings
Ingredients
1/2 lb frisée (French curly endive) or chicory, white and pale green ribs and leaves cut into bite-size pieces (6 cups)
1 lb escarole, white and pale green ribs and leaves cut into bite-size pieces (4 cups)
1 lb red or green Belgian endive, trimmed and cut crosswise into 1/2-inch-thick slices (4 cups)
3/4 teaspoon kosher salt, or to taste
3 tablespoons extra-virgin olive oil, or to taste
1 tablespoon red-wine vinegar, or to taste
Preparation
Toss greens with kosher salt in a large salad bowl. Drizzle oil over greens and toss to coat well. Sprinkle vinegar over greens and toss again.
