Tri-Color Chopped Salad with Pine Nuts and Parmesan Cheese

Tri-Color Chopped Salad with Pine Nuts and Parmesan Cheese

This chopped salad mixes arugula, Belgian endive and radicchio with the magical combo of pine nuts and Parmesan, tossed in a mustard and oregano vinaigrette.

Rated 4.2 from 9 votes

Prep Time

25M

Total Time

25M

Servings

4 servings

What You Need

Vinaigrette:

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

1/4 cup freshly grated Parmigiano-Reggiano cheese

1/4 cup toasted pine nuts

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Instructions

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.

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