Triple Play Fresh Italian Garden Salad

Triple Play Fresh Italian Garden Salad

 1 Tbsp Dijon mustard

1 Tbsp red wine vinegar

1 Tbsp chopped fresh oregano

3 Tbsp extra-virgin olive oil

salt and pepper to taste

1 cup chopped radicchio

1 cup chopped endive

2 cups chopped arugula

1/4 cup freshly grated Parmigiano-Reggiano cheese

1/4 cup toasted pine nuts

Start with the vinaigrette by whisking together in a small bowl the mustard, red wine vinegar, and chopped oregano. Keep whisking and drizzle in the olive oil until the dressing is light and creamy; add salt and pepper, taste and adjust flavor; set aside.

In a large salad bowl, toss together the radicchio, endive, and arugula, with the cheese and toasted pine nuts. 

Pour the vinaigrette over and toss to coat.

Serve on chilled plates with a little more cheese for topping.

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