Winter greens salad with walnuts, apples, and Parmesan-anchovy dressing from The Food Lab: Better Home Cooking Through Science (page 810) by J. Kenji López-Alt

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Notes about this recipe

  • mcvl on January 20, 2023

    I made only the dressing, which I used for one of my best-beloved suppers, stewed escarole with 6-minute eggs. Most satisfactory.

  • jenmacgregor18 on November 13, 2019

    Since I can't stand the texture of frisee, I subbed escarole. I added a bit of lemon juice when I dressed it. The dressing is easy and good; just assertive. I love my bitter greens and overall this worked for me. I would repeat that next time and omit the granny smith apple. I don't much care for fruit in savory foods and just found it out of place here... and maybe reduce the anchovy just a tad.

  • clcorbi on February 28, 2017

    I really enjoyed the easy, Caesar-ish dressing on this salad. The only substitution I made was to use arugula in place of the frisee, since we prefer that green. Unfortunately, I don't think this salad is for me--I need to accept that I just don't like bitter greens like radicchio. The walnuts didn't really help much since they are sort of bitter, too--I would have subbed them with pecans if I'd thought about it. This is just not to my taste.

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