If a salad seems like summer fare, check out this plate of greens, devoured at ‘Inoteca last night. It might be the Platonic ideal of a salad–composed of bitter escarole, slicked with a salty, funky Gorgonzola dressing, and sweetened with roast hubbard squash and a flurry of pistachios. It excels as a bright autumnal starter, eaten while watching the Lower East Side go by. For a vegetarian feast, follow the salad with a fontina and cipollini panini and a big glass of Nero d’Avola from Sicily.
98 Rivington Street
At the Greenmarket: Winter Squash
More:Vegetarian and Vegan