Description
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.
Ingredients
- 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
- ¼ cup freshly grated Parmigiano-Reggiano cheese
- ¼ cup toasted pine nuts
Prep Time: 25 mins
Total Time: 25 mins
Servings: 4