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.
Tricolor Bitter Greens Salad
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.
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- Calories: 45
- Calories from fat: 58%
- Fat: 2.9g
- Saturated fat: 0.8g
- Monounsaturated fat: 0.7g
- Polyunsaturated fat: 1.2g
- Protein: 2.3g
- Carbohydrate: 3.2g
- Fiber: 1.2g
- Cholesterol: 2mg
- Iron: 0.6mg
- Sodium: 395mg
- Calcium: 78mg
- 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
- 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.
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