In winter we use a variety of greens and winter vegetables to make interesting salads that taste fresh, refresh our palates, and aren't trying to reproduce the delicate leafy greens of the summer.
Recipe information
Yield
Makes 6-8 servings
Ingredients
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
Preparation
Toss the radishes, apples, and escarole with two to three tablespoons (or to taste) of the sage vinaigrette.
