- Vinaigrette:
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon chopped fresh oregano
- 3 tablespoons extra-virgin olive oil
- salt and pepper to taste
- 1 cup chopped radicchio
- 1 cup chopped Belgian endive leaves
- 2 cups chopped arugula
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup toasted pine nuts
- For the vinaigrette: Whisk together the mustard, red wine vinegar and chopped oregano in a small bowl. Whisk in the olive oil until the consistency is smooth and creamy. Season with salt and pepper to taste. Set aside.
- Toss together the radicchio, Belgian endive, arugula, grated Parmigiano-Reggiano cheese and pine nuts in a large salad bowl. Pour the vinaigrette over the salad ingredients and toss lightly to coat. Divide onto four chilled salad plates and serve.
04/27/2018
recipepes.com
Tri-Color Chopped Salad with Pine Nuts and Parmesan Cheese, recipe
PT15M
PT1H
5
455 calories