Tri-Color Chopped Salad With Pine Nuts And Parmesan Cheese
Serves: 2
Hal Herzog
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Dijon Mustard1 tbsp
Red Wine Vinegar1 tbsp
Oregano (chopped fresh)3 tbsps
Extra-Virgin Olive Oil1
Salt1 cup
Radicchio (chopped)2 cups
Arugula (chopped)1 cup
Toasted Pine NutsDirections:
1
For the vinaigrette: Whisk together the mustard, red wine vinegar and chopped oregano in a small bowl
2
Whisk in the olive oil until the consistency is smooth and creamy
3
Season with salt and pepper to taste
4
Set aside
5
Toss together the radicchio, Belgian endive, arugula, grated Parmigiano-Reggiano cheese and pine nuts in a large salad bowl
6
Pour the vinaigrette over the salad ingredients and toss lightly to coat
7
Divide onto four chilled salad plates and serve