Tri-Color Chopped Salad with Pine Nuts and Parmesan Cheese

Name: Tri-Color Chopped Salad with Pine Nuts and Parmesan Cheese
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 40 grams chopped arugula; 90 grams chopped Belgian endive leaves; 1 Tbsp Dijon mustard; 3 Tbsps extra-virgin olive oil; 1 Tbsp chopped fresh oregano; 25 grams freshly grated Parmigiano-Reggiano cheese; 34 grams toasted pine nuts; 40 grams chopped radicchio; 1 Tbsp red wine vinegar; 4 servings salt and pepper to taste

You can never have too many hor d'oeuvre recipes, so give Tri-Color Chopped Salad with Pine Nuts and Parmesan Cheese A mixture of arugula, pine nuts, radicchio, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes around 25 minutes. Tri-Color Chopped Salad with Pine Nuts and Parmesan Cheese, Slow-Cooker Parmesan-Sage Pork Loin and Watercress Salad with Sliced Pears, Goat Cheese and Toasted Pine Nuts, and THE BEST Kale Salad with Parmesan and Pine Nuts are very similar to this recipe.

Instructions

Whisk together the mustard, red wine vinegar and chopped oregano in a small bowl.

Ingredients you will need

Red Wine Vinegar

Mustard

Oregano

Equipment you will use

Whisk

Bowl

Whisk in the olive oil until the consistency is smooth and creamy. Season with salt and pepper to taste. Set aside.

Ingredients you will need

Salt And Pepper

Olive Oil

Equipment you will use

Whisk

Toss together the radicchio, Belgian endive, arugula, grated Parmigiano-Reggiano cheese and pine nuts in a large salad bowl.

Ingredients you will need

Belgian Endive

Parmigiano Reggiano

Pine Nuts

Radicchio

Arugula

Cheese

Equipment you will use

Bowl

Pour the vinaigrette over the salad ingredients and toss lightly to coat. Divide onto four chilled salad plates and serve.

Ingredients you will need

Vinaigrette

Equipment

Whisk

Bowl

Ingredients

Servings:

40grams

chopped arugula 90grams

chopped Belgian endive leaves 1Tbsp

Dijon mustard 3Tbsps

extra-virgin olive oil 1Tbsp

chopped fresh oregano 25grams

freshly grated Parmigiano-Reggiano cheese 34grams

toasted pine nuts 40grams

chopped radicchio 1Tbsp

red wine vinegar 4servings

salt and pepper to taste

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Dr. Hermann Dr. H. Riesling. It has 4.6 out of 5 stars and a bottle costs about 18 dollars.

Dr. Hermann Dr. H. Riesling

Scents of herbs and stone fruits. Sweet, fresh, fruity with a lively acidity. This wine is ideal for spicy food especially spicy Asiancuisine, the light and fresh acidity is such that it may be enjoyed on its own.