Mesclun and Radicchio Salad with Shallot vinaigrette

Mesclun and Radicchio Salad with Shallot vinaigrette
Adapted from epicurious.com
Mesclun and Radicchio Salad with Shallot vinaigrette

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from epicurious.com

Ingredients

  • 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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: