CHARRED ESCAROLE SALAD
At The Willows Inn, chef Blaine Wetzel presents a version of this chopped salad as a composed dish. Tossing the hot, just-grilled escarole and apples with the cold vinaigrette intensifies the flavor of the vinegar.
Featured in: The American Archipelago
Posted by: Rhonda Allison-Gray <firstname.lastname@example.org>
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