Tri-Color Chopped Salad with Pine Nuts and Parmesan Cheese Best Dishes
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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's miles a chopped salad, a technique that really guarantees every chew will include every element. There is something magical approximately the pine nut and Parmesan combination, a fact a good way to no longer be misplaced on pesto fans. This is one of these rare recipes that justifies the price of imported Parmigiano-Reggiano."
Ingredients :
- Vinaigrette:
- 1 tablespoon Dijon mustard
- 1 tablespoon purple 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/four cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup toasted pine nuts
Instructions :
| Prep : 25M | Cook : 4M | Ready in : 25M |
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- For the French dressing: Whisk together the mustard, red wine vinegar and chopped oregano in a small bowl. Whisk in the olive oil until the consistency is clean and creamy. Season with salt and pepper to taste. Set apart.
- Toss collectively the radicchio, Belgian endive, arugula, grated Parmigiano-Reggiano cheese and pine nuts in a massive salad bowl. Pour the French dressing over the salad ingredients and toss gently to coat. Divide onto four chilled salad plates and serve.
Notes :
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