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.
This is a very easy to make salad. I made as written except I used romaine lettuce as it's 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.
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 for 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.
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