Tri-Color Chopped Salad With Pine Nuts and Parmesan Cheese |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I like that it is a chopped salad, a technique that virtually ensures each bite will include every ingredient. There is something magical about the pine nut and Parmesan combination, a fact that will not be lost on pesto lovers. This is one of those rare recipes that justifies the expense of imported Parmigiano-Reggiano. Ingredients:
1 tablespoon dijon mustard |
1 tablespoon red wine vinegar |
1 tablespoon fresh oregano, chopped |
3 tablespoons extra virgin olive oil |
salt and pepper |
1 cup radicchio, chopped |
1 cup belgian endive, leaves, chopped |
2 cups arugula, chopped |
1/4 cup parmigiano-reggiano cheese, freshly grated |
1/4 cup pine nuts, toasted |
Directions:
1. 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.
2. For the salad: 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.
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