MESCLUN AND RADICCHIO SALAD WITH SHALLOT VINAIGRETTE

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Mesclun and Radicchio Salad with Shallot Vinaigrette image

Categories     Salad     Leafy Green     Appetizer     No-Cook     Spring     Shallot     Parsley     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 9

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

Steps:

  • 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.
  • Trim radicchio and tear into bite-size pieces. In a large bowl toss together radicchio, mesclun, and parsley.
  • Just before serving, drizzle vinaigrette over salad and toss well with salt and pepper to taste.

*** Explore more Mesclun And Radicchio Salad With Shallot Vinaigrette Recipes »

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