Executive Chef Said Rhafiri, was born in Casablanca and trained in Florence, Italy. When he came to the States, Chef Rhafiri worked at Fuel and the Boars Head Inn before joining us at Veritas. He has a beautiful daughter called Sophia.
Endive, Escarole & Apple Salad with White Wine Vinaigrette
Vinaigrette
~
2 cups dry white wine (such as Sauvignon Blanc)
6 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
Salad ~
1 small head escarole, torn into 1 1 /2-inch pieces
1 medium head Belgian endive, cut into 1-inch pieces
1 small bunch arugula, stemmed, cut into 1 1/2-inch pieces
1 stalk celery, thinly sliced on diagonal
1 Red Delicious apple, halved, cored, thinly sliced
1/2 cup pecans, toasted
1/3 cup shaved Parmesan cheese
Boil wine in heavy medium saucepan until
reduced to 3 tablespoons, about 13 minutes. Pour into small
bowl; cool. Whisk in oil and vinegar. Season vinaigrette
with salt and pepper. Toss escarole, endive, arugula and
celery in large bowl. Add apple, pecans and Parmesan.
Toss salad with enough vinaigrette to coat and serve.