Serves 4 people
2 heads escarole
4 tablespoons red wine vinegar
4 tablespoons extra-virgin olive oil
4 tablespoons sparkling water
Salt and freshly ground black pepper, to taste
1 cup walnuts, toasted
½ red onion, thinly sliced
2 tablespoons walnut oil
Foglie de Noce, for grating
Prep the escarole
Trim bottoms of the escarole. Trim the dark green parts and reserve for cooking purposes. Roughly chop the light green, tender inner leaves and wash thoroughly and dry in a salad spinner.
Make the dressing
Combine the red wine vinegar, olive oil, and sparkling water.
Season with salt and pepper to taste. Whisk well.
Dress the salad
In a large mixing bowl, add the escarole, walnuts, and sliced red onion and season with salt and pepper. Add the walnut oil, and the vinaigrette to coat.
Gently mix by hand so not to bruise the lettuce. Mound evenly onto four chilled plates.
Finish with a heavy grating of foglie de noce cheese.