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.
Tri-Color Chopped Salad With Pine Nuts And Parmesan Cheese Ingredients
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon chopped fresh oregano
3 tablespoons extra-virgin olive oil
salt and pepper to taste
1 cup chopped radicchio
1 cup chopped Belgian endive leaves
2 cups chopped arugula
cup freshly grated Parmigiano-Reggiano cheese
cup toasted pine nuts
How to Make Tri-Color Chopped Salad With Pine Nuts And Parmesan Cheese
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.
Tri-Color Chopped Salad With Pine Nuts And Parmesan Cheese Nutritions
Calories: 174.8 calories
Carbohydrate: 4.1 g
Cholesterol: 4.4 mg
Fat: 16 g
Fiber: 1.1 g
Protein: 4.6 g
SaturatedFat: 3 g
ServingSize:
Sodium: 218.2 mg
Sugar: 0.6 g
TransFat:
UnsaturatedFat:
Tri-Color Chopped Salad With Pine Nuts And Parmesan Cheese Reviews
When I make a recipe and enjoy it so much that I say to myself, "Ooooh, Ive GOT to remember this one" thats a 5-star recipe. And this is one of those recipes. This inarguably has a definite Italian flair to it with its olive oil, fresh oregano, Parmigiano-Reggiano, radicchio and arugula - which could be part of the reason I enjoyed it so much. Impressive, elegant salad with a sophisticated ingredients list, all carefully coordinated to work their collective magic. The dressing is outstanding, using my preferred ratio of 3:1 olive oil to vinegar. To see that it steered away from the heavy and sweet (in my opinion) balsamic vinegar was welcome. I did cut back on the Dijon to 1 teaspoon and on the fresh oregano as well - no criticism of this fabulous recipe, just a matter of personal taste. I added some fresh garlic I had mashed into a paste with a little salt and the back of my chefs knife. Belgian endive, arugula and radicchio are rather pricey - and particularly attractive too. I thought it would be a shame to chop them up. Rather, I made this a composed salad, trying as well as my limited talent in that regard would allow, to arrange it into a pretty presentation on the salad plate. The pine nuts took just a couple of minutes to toast in the microwave. As for the Parmigiano-Reggiano, I preferred to make big shavings of it rather than grate it. This truly was a memorable salad, one that rivals some Ive had in some of the finest restaurants in the country.
I like the idea of this, but its 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 lettuce for one of the ingredients. I know it wont be the same salad, but not all of us like things that are bitter.
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 Id suggest letting it sit for about 15 min. or so to let the dressing mellow. The cheese and pine nuts make this salad. Next time, Ill increase the oregano and add some fresh basil. This was even good the next day--it didnt get soggy and the cheese had a stronger flavor.
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 it was perfect. I served this at a dinner party and it was a big hit. I will definitely make again.
A great salad...this one has become one of my faves-the toasted pine nuts and fresh oregano makes this amazing
Good, different salad
Everyone loved this slightly bitter salad, especially the gentlemen Easy to make and the lovely colors make it look fantastic
Great salad....I love the combination of flavors. I added cashews on top and loved it.......my girlfriend did not like cashews.......so experiment Highly recommend.
This is a very easy to make salad. I made as written except I used romaine lettuce as its what I had on hand; I also took into account comments by some reviewers re the bitterness of the lettuces called for in the recipe. I disliked the dressing--I think it was the bite of the Dijon mustard--so I would not make again. I like the concept of the toasted nuts, lettuce, and parmesan but would use a different dressing. A creamy one might work well.
I took another reviewers 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.
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