Tricolor Bitter Greens Salad
- Dressing:
- 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
- Salad:
- 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
- To prepare dressing, combine shallots, lemon juice, mustard, salt, and black pepper. Gradually add oil, stirring with a whisk.
- 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.
dressing, shallots, lemon juice, mustard, salt, freshly ground black pepper, walnut oil, salad, arugula, endive, radicchio, cheese
Taken from www.myrecipes.com/recipe/tricolor-bitter-greens-salad (may not work)