Treviso, Walnut, and Gruyère Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Treviso is a red, spear-shaped variety of radicchio. Combining it with prewashed baby greens makes a bowlful of holiday colors. Keep the cheese cold until grating so that it forms firm strips. Ingredients:
1/4 cup white wine vinegar |
1 teaspoon dijon mustard |
1/3 cup olive oil |
coarse kosher salt |
1 pound treviso (about two 8-ounce heads) |
4 cups (packed) mixed baby greens or other baby lettuces (about 3 ounces) |
1/4 cup chopped fresh chives |
1 cup (packed) coarsely grated gruyère cheese (about 4 ounces) |
1 cup walnut halves, toasted |
Directions:
1. Whisk vinegar and mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with coarse salt and freshly ground black pepper.
2. Cut Treviso crosswise into 1/2-inch-wide strips; discard bottom 2 to 3 inches. Place strips in large bowl; add mixed baby greens and chives. DO AHEAD: Dressing and salad can be made 6 hours ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using. Pour dressing over salad and toss to coat. Add cheese and walnuts; toss salad, then transfer to serving bowl.
3. Per serving: 253.9 kcal calories, 82.7 % calories from fat, 23.3 g fat, 4.6 g saturated fat, 15.6 mg cholesterol , 4.4 g carbohydrates , 2.6 g dietary fiber 0.7 g total sugars, 1.8 g net carbohydrates, 9.1 g protein Nutritional analysis provided by Bon Appétit
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