Jun 14, 2010
When I make a recipe and enjoy it so much that I say to myself, "Ooooh, I've GOT to remember this one!" that's a 5-star recipe. And this is one of those recipes. This inarguably has a definite Italian flair to it with its olive oil, fresh oregano, Parmigiano-Reggiano, radicchio and arugula - which could be part of the reason I enjoyed it so much. Impressive, elegant salad with a sophisticated ingredients list, all carefully coordinated to work their collective magic. The dressing is outstanding, using my preferred ratio of 3:1 olive oil to vinegar. To see that it steered away from the heavy and sweet (in my opinion) balsamic vinegar was welcome. I did cut back on the Dijon to 1 teaspoon and on the fresh oregano as well - no criticism of this fabulous recipe, just a matter of personal taste. I added some fresh garlic I had mashed into a paste with a little salt and the back of my chef's knife. Belgian endive, arugula and radicchio are rather pricey - and particularly attractive too. I thought it would be a shame to chop them up. Rather, I made this a composed salad, trying as well as my limited talent in that regard would allow, to arrange it into a pretty presentation on the salad plate. The pine nuts took just a couple of minutes to toast in the microwave. As for the Parmigiano-Reggiano, I preferred to make big shavings of it rather than grate it. This truly was a memorable salad, one that rivals some I've had in some of the finest restaurants in the country.
—naples34102
