White Winter Salad with Aged Parmigiano-Reggiano

1. 1

   To make garlic oil, combine the olive oil and garlic in a small saucepan over medium heat.

2. 2

   When the garlic starts to sizzle, remove from the heat and let sit for half an hour.

3. 3

   Discard the garlic cloves and set the oil aside.

4. 4

   Cut the endives in half lengthwise, remove the cores, and slice into strips 1/2 inch wide.

5. 5

   In a medium bowl, toss the endives, frisee, cucumber, and fennel with the garlic oil, lemon juice, and salt and pepper to taste.

6. 6

   ON THE PLATE: Divide the salad among 4 plates and top with shaved Parmigiano-Reggiano.

* Per serving · 4 servings · Values may vary.

No additional tips available.