Green Salad With Olive Vinaigrette
- 1 garlic clove
- Kosher salt
- 2 tablespoons white-wine vinegar, preferably cask-aged
- 1/4 cup chopped kalamata olives
- 1/2 cup loosely packed flat-leaf parsley, minced
- 1 lemon
- 1/3 cup extra-virgin olive oil
- 1 medium or 2 small heads frisee or radicchio (about 3/4 lb.)
- Chunk of parmesan ( about 1 oz.)
- Mince garlic with a pinch of salt and add to a small bowl, along with vinegar. Add -olives and parsley. Zest half of lemon into bowl (about 1 1/2 tsp.), then whisk in oil. Taste and season with salt.
- Dunk frisee in water, leaves side down; then shake dry, cut off stem, and arrange leaves in a circle on a platter, stems facing in. (If frisee is sandy, cut stem off first and rinse leaves well before drying.) If using radicchio, tear leaves into 1-in. pieces.
- Right before serving, drizzle frisee with vinaigrette and, using a razor-sharp grater, such as a Microplane, finely shred a layer of parmesan over salad.
garlic, kosher salt, whitewine vinegar, olives, parsley, lemon, extravirgin olive oil, radicchio, parmesan
Taken from www.myrecipes.com/recipe/green-salad-olive-vinaigrette (may not work)