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."

PREP TIME	25 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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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

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DIRECTIONS

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.

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Recipe Submitter:

MISSUSSCHMALZER

	Cooking Level: Expert Home Town: Malibu, California, USA Living In: Seattle, Washington, USA
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 183

Total Fat: 16.8g
Cholesterol: 5mg
Sodium: 317mg
Total Carbs: 3.7g
Dietary Fiber: 1.2g
Protein: 5.5g

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