Castelfranco Salad with Almonds and Parmesan

yield : 4 servings

• 2-4 heads castelfranco, depending on the size
• 1 tablespoon red wine vinegar
• ½ clove garlic
• 1 teaspoon dijon mustard
• 3 tablespoon extra virgin olive oil
• salt
• ½ cup toasted almonds, chopped
• A chunk of parmigiano reggiano for grating

Step 1:

Pull off any wilty outer leaves from the castelfranco heads.

Cut the castelfranco heads in half, then cut out the core. Separate the leaves, tearing any big leaves into more manageable pieces. Place all of the leaves into a large bowl for mixing.

Step 2: 

Grate the garlic into a small jar, add the vinegar, mustard and olive oil, then screw on the lid and shake until everything is well combined. Add the vinaigrette and a big pinch of salt to the bowl with the castelfranco (you might not need all of it, so hold a bit back), use your hands to mix the leaves so they are all barely coated with the vinaigrette. Taste for salt and maybe you need to add the rest of the vinaigrette. Scatter the chopped almonds on top and grate the parmesan, covering the top of the salad.