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.

• Preparation Time: 25 mins
• Total Time: 25 mins
• Calories: 175 Calories

Ingredients

• ¼ cup toasted pine nuts
• salt and pepper to taste
• 1 tablespoon chopped fresh oregano
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon mustard
• 2 cups chopped arugula
• 3 tablespoons extra-virgin olive oil
• 1 cup chopped radicchio
• 1 cup chopped Belgian endive leaves
• ¼ cup freshly grated Parmigiano-Reggiano cheese

Recipe Instructions

Step 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.

Step 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.