Beach House Salad

  1. In a very large bowl, combine the romaine, arugula, radicchio, endive, fennel and herbs together till well mixed. Add the artichoke hearts, cherries and pecans, and fold into the salad. Pour in ~1/4 cup olive oil and 2 tablespoons vinegar and stir in the red pepper flakes. Gently toss the salad until the flavors are fully blended. (Some of us aren't cheese eaters, so we either leave it out and add it at the table, or separate theirs out and then add it. Your choice.) Taste and adjust seasoning, adding salt and pepper as needed. (You may need more oil and vinegar; we like our salad lightly dressed.)

heads romaine, arugula, head radicchio, endive, fennel, herbs, hearts, cherries, pecans, red pepper, olive oil, red wine vinegar, salt, parmesan

Taken from food52.com/recipes/18955-beach-house-salad (may not work)

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