Escarole is one of those greens I LOOOOOVE to use in a salad. It has a firm texture and an exciting flavor; to me it’s a sleeper hit. Whether you cook it or dress it with a nice bright vinaigrette, escarole stands up to whatever you dish out—it’s a green with a strong personality. Add a big ol’ acid punch with these onions, and this is what I call a party in your mouth.

　　

Ingredients

serves: 4

　　

for the pickled onions

1/2 cup red wine vinegar

　　2 tablespoons kosher salt

　　1 tablespoon sugar

　　2 or 3 really good shots of Tabasco or other hot sauce

　　1 red onion, sliced into very thin rings

　　

for the escarole salad

1/2 cup freshly grated Pecorino

　　1/2 cup walnuts, toasted (see page 17)

　　1 bunch of fresh chives

　　1 head of escarole, cut into bite-size pieces

　　Big fat finishing oil

　　Kosher salt

　　

FOR THE PICKLED ONIONS

Step 1

Combine the vinegar with 1/2 cup cold water in a small bowl. Add the salt, sugar, and Tabasco and stir to combine; add the onion and let sit for at least 1 hour.

　　

FOR THE ESCAROLE SALAD

Step 2

Put the Pecorino, walnuts, and chives in a food processor and pulse until coarsely chopped. In a large bowl, toss the escarole with the walnut mixture and some of the pickled red onions. Dress with a bit of the pickling liquid and finishing oil. Season with salt.

　　Cook Like a Rock Star