Arugula, Endive, and Radicchio Salad with Mustard Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Can be prepared in 45 minutes or less. Ingredients:
1 1/2 bunches arugula |
3 belgian endives, cut crosswise into thirds and leaves separated |
2 medium heads radicchio, torn into bite-size pieces |
1 1/2 tablespoons malt vinegar* or sherry vinegar |
2 teaspoons dijon mustard |
5 tablespoons extra-virgin olive oil |
freshly ground black pepper to taste |
Directions:
1. In a large bowl wash arugula, endives, and radicchio in several changes of cold water and spin dry. In a serving bowl whisk together vinegar, mustard, and salt to taste and whisk in oil in a stream until emulsified. Add greens and toss to coat with vinaigrette. Season salad with pepper and toss again.
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