Escarole-and-Brussels Sprout Salad Recipe - (4.5/5)

Ingredients

• 1/2 cup plus 2 tablespoons Champagne vinegar
• 1 tablespoon sugar
• Kosher salt
• 1 medium red onion, halved lengthwise and very thinly sliced crosswise
• 1/2 cup buttermilk
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon coarsely ground black pepper
• 1/2 small garlic clove, minced
• Two 3/4-pound heads of escarole, white and light green leaves only, torn into bite-size pieces
• 1 pound brussels sprouts, shredded
• 1 cup marcona almonds, chopped