On the heels of admitting that I’ve spent the past week on the beach, whiling away the days under the shade of an umbrella as the surf rolls in, I bring you salad. The injustice is almost too much to bear. But hear me out. Because this isn’t just any salad. It’s hands-down my new favorite salad, with its bitter escarole, piquant pickled onions, and bits of ground hazelnuts, pecorino and parsley. There’s an umbrella drink with my name on it down at the beach, but it’s this salad that’s got my mouth watering.
A simple list of the ingredients, of course, doesn’t do the salad justice because, as with any great salad, its whole is much greater than the sum of its parts. Here the whole is sweetly sour, crunchy and also quite pretty. It’s a perfect foil to the rich cooking that the coming months will hold. Before packing my bags for this vacation, I made the salad four weekends in a row, which is a pretty strong endorsement for a salad. So, you see, this is far from a “Kristin-went-to-Mexico-and-all-I-got-was-a-lousy-salad” affair. I swear.
For the recipe, I’ll send you to the two sites that ensured this salad hit my Must Make List: Smitten Kitchen and Lottie + Doof (talk about strong endorsements). The recipe itself for Escarole Salad with Pickled Onions is here.