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Epicurious
Gourmet

Mesclun and Radicchio Salad with Shallot Vinaigrette

4.5

(8)

The tender greens in this salad are a wonderful foil for blue cheeses.

Recipe information

  • Yield

    Makes 12 servings

Ingredients

1/4 cup balsamic vinegar
1 tablespoon chopped shallot
2 teaspoons honey
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
2 heads radicchio (about 1 1/4 pounds)
1 pound mesclun* (mixed baby lettuces; about 4 quarts loosely packed)
1 cup packed fresh flat-leafed parsley leaves
*available at specialty produce markets and many supermarkets

Preparation

  1. Step 1

    In a small bowl whisk together vinegar, shallot, honey, mustard, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified. Vinaigrette may be made 1 week ahead and chilled, covered. Bring vinaigrette to room temperature before using.

    Step 2

    Trim radicchio and tear into bite-size pieces. In a large bowl toss together radicchio, mesclun, and parsley.

    Step 3

    Just before serving, drizzle vinaigrette over salad and toss well with salt and pepper to taste.

TagsSaladRadicchioChicoryLeafy GreensVegetableParsleyHerbs & SpicesShallotStarterDinnerLunchDairy FreeGluten FreeVeganVegetarianQuickEasyWeeknight MealsNo-CookGourmet
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