Treviso, Walnut, and Gruyère Salad

By nancytripp

Recipes & Menus / Recipes

Treviso, Walnut, and Gruyère Salad
Treviso is a red, spear-shaped variety of radicchio. Combining it with prewashed baby greens makes a bowlful of holiday colors. Keep the cheese cold until grating so that it forms firm strips.

8 servings

Recipe by Tori Ritchie

Photograph by Levi Brown

December 2009

Ingredients

• 1/4 cup white wine vinegar
• 1 teaspoon Dijon mustard
• 1/3 cup olive oil
• Coarse kosher salt
• 1 pound Treviso (about two 8-ounce heads)
• 4 cups (packed) mixed baby greens or other baby lettuces (about 3 ounces)
• 1/4 cup chopped fresh chives
• 1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces)
• 1 cup walnut halves, toasted

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Whisk vinegar and mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with coarse salt and freshly ground black pepper.

Cut Treviso crosswise into 1/2-inch-wide strips; discard bottom 2 to 3 inches. Place strips in large bowl; add mixed baby greens and chives. DO AHEAD Dressing and salad can be made 6 hours ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using.

Pour dressing over salad and toss to coat. Add cheese and walnuts; toss salad, then transfer to serving bowl.

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