I love making a big salad early I the week. Cover it with a paper towel and plastic wrap and you have a go to salad for at least 3-4 days. This all depends on how fresh your lettuce is. Hopefully it has been purchased at your local farmers market.

This week I took advance of the fresh Frisée and Escarole. They originally came from the Mediterranean region.
Frisée Is sometimes referred to as chicory. Related to endive.
Escarole is from the same family of vegetables.
I especially like the different textures of both the Frisée and Escarole. Curly and crunchy, smooth and full of flavors. Simply said, just delicious.

Because they are not known as the sweetest of lettuces. I like to pair them with an assortment of sweeter options.

So I added
Grated carrots
Radishes
Celery
Parsley
Red bell pepper
Cucumber
A handful of garbanzo beans
And I topped it off with cubes of avocado

Dressing: basic vinaigrette is 1 tablespoon apple cider vinegar, or fresh lemon, or orange or grapefruit juice to 3 Tablespoons of olive oil.