Radicchio Salad With Endive And Arugula With A Cranberry Vinaigrette Recipe
Make Radicchio Salad With Endive And Arugula With A Cranberry Vinaigrette Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad greens and toppings
Cranberry vinaigrette
Method
Preparation
- 1
Rinse and thoroughly dry radicchio, endive, and arugula. Roughly chop the radicchio and endive and tear or chop the arugula. Place greens in a large salad bowl.
- 2
Using a sharp knife, remove the skin from the orange and segment the fruit, catching any juice; set orange segments aside.
- 3
Toast walnuts in a dry skillet over medium heat until fragrant, about 3-4 minutes, then coarsely chop and add to the greens.
- 4
If using, crumble or shave parmesan cheese and set aside for later adding as garnish.
- 5
Add dried cranberries to the greens and toss gently to distribute.
Cranberry vinaigrette
- 6
Make the vinaigrette
In a small bowl, whisk together cranberry juice, apple cider vinegar, Dijon mustard, and honey until well combined.
- 7
Slowly drizzle in olive oil while whisking to emulsify the dressing. Season with salt and black pepper to taste.
Assemble and serve
- 8
Pour a portion of vinaigrette over the greens and toss gently to coat, starting with a small amount and adding more to taste.
- 9
Toss in orange segments and dried cranberries; top with shaved Parmesan and toasted walnuts. Give a final light toss to distribute garnish.
- 10
Taste and adjust seasoning with additional salt, pepper, or vinaigrette. Serve immediately.