Top | Rustic Italian Food
(recipe, Marc Vetri & David Joachim)
Whenever new chefs come to work with me, I have them rummage through the fridge and use up stuff. I help them out. "Look, you have four endives here and a couple of apples there. Let's make a salad." You can make a salad out of almost anything, but pairing bitter flavors with sweet is one of my favorite ways to do it. The combination always works. With endives and apples, the salad comes out so crisp and delicious, it only needs some fresh herbs and a squeeze of lemon to bring it all together.
The salad can be assembled, covered, and refrigerated for up to 2 hours before serving.