The food lab better home cooking through science ( PDFDrive ) 1009

teaspoons rice wine vinegar, and 2 tablespoons honey in a bowl until smooth WINTER GREENS SALAD WITH WALNUTS, APPLES, AND PARMESAN-ANCHOVY DRESSING Ever since I tasted April Bloomfield’s awesome fall green salad at The John Dory, that combination of crisp, bitter greens and savory anchovy dressing has been one of my favorites Winter greens by their very nature are hearty in both texture and flavor Radicchio, with its dark purple, frilly, cabbage-like leaves, is the bitterest of the lot, so I like to cut it with sweeter greens like Belgian endive The latter are grown completely underground to induce a process called etiolation, a natural occurrence in plants that grow in low-light conditions In their effort to reach the light, rapid growth takes place, resulting in weaker cell structure and no chlorophyll formation This is good for us when more tender leaves and a less bitter flavor are what we’re after Tight pale yellow or pure white endives are what to look for Similarly, frisée (or curly endive) is sweetest at its core, which was protected from sunlight, so the small leafy stems are still pale yellow and tender For the best-tasting frisée salads, discard the tougher dark green outer leaves ... Similarly, frisée (or curly endive) is sweetest at its core, which was protected from sunlight, so the small leafy stems are still pale yellow and tender For the best-tasting frisée salads, discard the tougher dark green outer leaves... Radicchio, with its dark purple, frilly, cabbage-like leaves, is the bitterest of the lot, so I like to cut it with sweeter greens like Belgian endive The latter are grown completely underground to induce... called etiolation, a natural occurrence in plants that grow in low-light conditions In their effort to reach the light, rapid growth takes place, resulting in weaker cell structure and no chlorophyll