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Mesclun and Radicchio Salad with Shallot vinaigrette


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  • 1/4 cup balsamic vinegar
  • 1 T chopped shallot
  • 2 teaspoons honey
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup extra-virigin olive oil
  • 2 heads radicchio (about 1 1/4 pounds)
  • 1 pound mesclun (about 4 quarts loosely packed)
  • 1 cup packed fresh flat-leafed parsely leaves


Servings 12
Adapted from


Step 1

In a small bowl wish together vinegar, shallot, honey, mustard and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified. Vinaigrette may be made 1 week ahead and chilled, covered. Bring vinaigrette to room temperature before using.

Trim radicchio and tear into bite-size pieces. In a large bowl toss together radicchio, mesclun and parsley.

Just before serving, drizzle vinaigrette over salad and toss well with salt and pepper to taste.


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