(or save them for soup) and use just the pale green and
yellow centers.
The dressing is a heavy-on-the-anchovy variation of a
classic Caesar dressing: mayo-based, with lemon juice
and Worcestershire sauce adding acidity and bright
depth. With a few slivers of apples for sweetness and some
crunchy toasted walnuts, it is a simple salad that manages
to hit you with enough levels of flavor and texture to
serve as a full-on meal.
SERVES 4
½ cup mayonnaise, preferably homemade (here)
1 ounce Parmigiano-Reggiano, finely grated (about ½