Emerging from the Vortex – Greens and Green Apple Salad

I hesitate to select a salad as my second blog entry because as gluten-freebees we are often relegated to the salad menu when we eat out at restaurants. Eating out is a whole other subject unto itself. Suffice it to say it is fraught with uncertainty and dependant on the knowledge of the chefs and wait staff.

“Ribbons of Greens and Green Apple Salad” was my first salad from The Splendid Table’s How to Eat Supper. I was delightfully surprised. My salads change flavor based on the bottled dressing I select and I usually find that salads prepared by someone else taste better than those I make myself. Here again I ventured into flavor territory that was new to me. Escarole, oak leaf lettuce, red leaf and Bibb lettuce instead of bagged iceberg or Romaine? Okay I’ll try them. Adding slices of crisp green apples, salted almonds and dried basil, salt and pepper..interesting. The newest discovery was peppery olive oil. Who knew that there were flavor variations within the category of olive oils? Cool. And dressing the salad with just enough oil to barely coat the lettuce and adding vinegar to taste; “assertive but not harsh”. Nice. This is a recipe to repeat.

Ribbons of Greens and Green Apple Salad


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 of escarole; or 1 small head of oak-leaf lettuce or green radicchio

1 small head red leaf or Bibb lettuce

1 crisp apple, not peeled, quartered and thin sliced

1/3 cup whole salted almonds, coarsely crushed

Salt and fresh ground pepper

1 medium red onion, cut into thin rings

½ tsp dried basil

2-3 Tbsp peppery extra- virgin olive oil

1-2 Tbsp 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 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 Tbsps . /toss with vinegar to taste, starting with 1 Tbsp. Tast for balance, making sure the vinegar is assertive but not harsh
Published in: on March 22, 2013 at 6:56 pm  Leave a Comment  

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