Tri-Color Chopped Salad with Pine Nuts and Parmesan Cheese6 Reviews
- Prep: 25 min
- Ready In: 25 min
“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.” - by MISSUSSCHMALZER
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 180 cal
- 16.4 g
- 4.1 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"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 Itali..." See morean 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 chef's 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 I've had in some of the finest restaurants in the country."
"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 sit fo..." See morer about 15 min. or so to let the dressing mellow. The cheese and pine nuts make this salad. Next time, I'll increase the oregano and add some fresh basil. This was even good the next day--it didn't get soggy and the cheese had a stronger flavor."
"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 lettuce f..." See moreor one of the ingredients. I know it won't be the same salad, but not all of us like things that are bitter."
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