Appears in Cook's Illustrated March/April 2019
It starts with skipping packaged greens and returning to the classic way of making salad—using crisp, mature head lettuces.
We found that frilly, crunchy frisée offered a welcome contrast to Bibb lettuce's soft, buttery texture. Thinly slicing the celery and apple allowed us to combine them cohesively with the salad greens. Walnuts added crunch and nuttiness. We...