Winter green salad with walnuts, apples, and Parmesan-anchovy dressing from Serious Eats

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Notes about this recipe

  • 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.

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