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Tri-Color Chopped Salad with Pine Nuts and Parmesan Cheese

"This salad has become a staple of my kitchen. 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."

Rating: This weblink has been rated 5 times with an average star rating of 4.0 Read Reviews (5)

Rate/Review | 357 people have saved this

What to Drink?

Wine Pinot Grigio
Prep Time:
25 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 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

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. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 180 | Total Fat: 16.4g | Cholesterol: 6mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 3, 2008 by KymInNM 
This was very good and a nice change of pace. You need to like your salads with a bite,... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 4, 2008 by mermaid 
I like the idea of this, but it's far too bitter for our tastes. If you want to add something... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 2, 2008 by Holly R 
Excellent! I could not find just arugula so I substituted a pre-washed blend of arugula & baby... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 2, 2009 by joy 
a great salad...this one has become one of my faves-the toasted pine nuts and fresh oregano... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2009 by Chefstacie 
Good, different salad MORE

 
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