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My review
Tri-Color Chopped Salad with Pine Nuts and Parmesan Cheese
MISSUSSCHMALZER
"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."
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Ingredients
25 m servings 180 calsOriginal recipe yields 4 servings
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Directions
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- 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.
- 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.
Nutrition Facts
Per Serving: 180 calories; 16.4 g fat; 4.1 g carbohydrates; 5.1 g protein; 6 mg cholesterol; 199 mg sodium. Full nutrition
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Reviews
Read all reviews 913 Ratings
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Most helpful positive review
6/11/2010
When I make a recipe and enjoy it so much that I say to myself, "Ooooh, I've GOT to remember this one!" that's a 5-star recipe. And this is one of those recipes. This inarguably has a definite...
Most helpful critical review
9/4/2008
I like the idea of this, but it's far too bitter for our tastes. If you want to add something to perk it up from all that bitterness substitute some lettuce like butter lettuce or a red leaf let...
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Least positive
Newest
6/11/2010
When I make a recipe and enjoy it so much that I say to myself, "Ooooh, I've GOT to remember this one!" that's a 5-star recipe. And this is one of those recipes. This inarguably has a definite...
9/4/2008
I like the idea of this, but it's far too bitter for our tastes. If you want to add something to perk it up from all that bitterness substitute some lettuce like butter lettuce or a red leaf let...
6/3/2008
This was very good and a nice change of pace. You need to like your salads with a bite, though--all the lettuces are bitter greens. It tastes pretty mustardy at first, so I'd suggest letting it ...
9/2/2008
Excellent! I could not find just arugula so I substituted a pre-washed blend of arugula & baby spinach (by Organic Girl) and it was great. I let the dressing "sit" for a bit on the lettuces and ...
6/1/2009
a great salad...this one has become one of my faves-the toasted pine nuts and fresh oregano makes this amazing!
10/8/2016
I took another reviewer's suggestion and replaced the endive with spinach to cut back on the bitterness. The pine nuts and cheese definitely make this salad! I enjoy it.
12/14/2015
This is a very easy to make salad. I made as written except I used romaine lettuce as it's what I had on hand; I also took into account comments by some reviewers re the bitterness of the lettu...
9/3/2013
Everyone loved this slightly bitter salad, especially the gentlemen! Easy to make and the lovely colors make it look fantastic!