Mesclun and Radicchio Salad with Shallot Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The tender greens in this salad are a wonderful foil for blue cheeses. Ingredients:
1/4 cup balsamic vinegar |
1 tablespoon chopped shallot |
2 teaspoons honey |
1/2 teaspoon dijon mustard |
1/4 cup extra-virgin olive oil |
2 heads radicchio (about 1 1/4 pounds) |
1 pound mesclun* (mixed baby lettuces; about 4 quarts loosely packed) |
1 cup packed fresh flat-leafed parsley leaves |
Directions:
1. In a small bowl whisk together vinegar, shallot, honey, mustard, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified. Vinaigrette may be made 1 week ahead and chilled, covered. Bring vinaigrette to room temperature before using.
2. Trim radicchio and tear into bite-size pieces. In a large bowl toss together radicchio, mesclun, and parsley.
3. Just before serving, drizzle vinaigrette over salad and toss well with salt and pepper to taste.
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