Tricolor Bitter Greens Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. To prepare dressing, combine shallots, lemon juice, mustard, salt, and black pepper. Gradually add oil, stirring with a whisk.
2. 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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