Escarole Salad | Santa Cruz Farmers Markets

Ingredients

• 1/2 cup red wine vinegar (I swapped half with regular vinegar; I was being stingy with my fancy red wine stuff)
• 1/2 cup cold water
• 2 tablespoons kosher salt
• 1 tablespoon sugar
• 2 to 3 really good shots hot sauce (recommended: Tabasco)
• 1 red onion, sliced into very thin rings
• 1/2 cup grated pecorino romano
• 1/2 cup toasted hazelnuts
• 2 tablespoons freshly chopped parsley leaves
• 1 head escarole, washed, spun dry, cut into bite size pieces
• High-quality extra-virgin olive oil