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Escarole, radicchio and arugula salad
From Balsamfarms.com; serves 4
1 head radicchio, leaves cut into 3 or 4 pieces
1 head endive, leaves cut into thirds
1 bulb fennel, stalk and core removed, leaves cut into lengthwise strips
¼ cup whole Italian parsley leaves
2 tablespoons balsamic vinegar
¼ cup olive oil
1 teaspoon Dijon mustard
coarse kosher salt and freshly ground black pepper
8 ounces Parmesan cheese, sliced paper thin - I use a potato peeler to do this
Preparation
Gently toss the salad greens and parsley together in a serving bowl. In a small bowl, whisk together the vinegar, oil, and mustard. Season with salt and pepper. Toss the salad with the dressing, top with Parmesan slices, and serve immediately.