Ribbons of Greens and Green Apple Salad

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READY IN: 15mins
Recipe by Epi Curious

Lynn Rosetto Kasper

Ingredients Nutrition


  1. Place 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 slices 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 tablespoons. Toss with vinegar to taste, starting with one tablespoon. Taste for balance, making sure the vinegar is assertive but not harsh.

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