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.
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
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
How to Make It
To prepare dressing, combine shallots, lemon juice, mustard, salt, and black pepper. Gradually add oil, stirring with a whisk.
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.
What a delicious salad. The only changes I made was to the greens. I used arugula, curly leaf lettuce and romaine, (I'm not a big fan of bitter greens). It doesn't much matter though, it's the dressing thats fabulous! Use which ever greens you like. I will be maikng this a staple in my house.
Made exactly as stated; used walnut oil. The dressing is so good, I could use it with other salads too. The dish is so easy and quick to prepare; ingredients are a little more costly but worth it. A couple of two gets two nights of salad with this. I plan to use it for entertaining, pot lucks, celebrations, and whenever I want a perk for the family. Looks colorful and classy.
This is a very classy salad and very easy to prepare. I suppose you won't like it if you don't like the greens of which it is made but if the bitter greens concept is not a deal-breaker then I think this is a great salad for any occasion. Definitely good for company.
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