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Tricolor Bitter Greens Salad

Yield 4 servings
If you're not a fan of bitter greens, use any combination of sweet lettuces, such as romaine, Bibb, and Boston. Julienne the greens with a chef's knife to give the salad a tidy look. This salad pairs well with ham and sweet potatoes.

Ingredients

  • Dressing:
  • 1 tablespoon minced shallots
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons walnut oil or extravirgin olive oil
  • Salad:
  • 2 cups trimmed arugula
  • 2 cups thinly sliced Belgian endive (about 2 small heads)
  • 2 cups thinly sliced radicchio
  • 2 tablespoons shaved Parmigiano-Reggiano cheese

Nutrition Information

  • calories 45
  • caloriesfromfat 58 %
  • fat 2.9 g
  • satfat 0.8 g
  • monofat 0.7 g
  • polyfat 1.2 g
  • protein 2.3 g
  • carbohydrate 3.2 g
  • fiber 1.2 g
  • cholesterol 2 mg
  • iron 0.6 mg
  • sodium 395 mg
  • calcium 78 mg

How to Make It

  1. To prepare dressing, combine shallots, lemon juice, mustard, salt, and black pepper. Gradually add oil, stirring with a whisk.

  2. To prepare salad, combine arugula and 1 tablespoon dressing; toss to coat. Arrange 1/2 cup arugula mixture onto each of 4 salad plates. Combine Belgian endive, radicchio, and remaining dressing; toss to coat. Arrange about 1 cup endive mixture evenly over each serving. Top each serving with 1 1/2 teaspoons cheese. Serve salad immediately.