Tri-Color Salad with Parmesan and Pine Nuts

Steve Legato
  • Yield: 6 to 8 servings
  • Prep: 15 minutes


1head endive (about 1 1/2 cups), coarsely chopped
1head radicchio (about 3 cups), coarsely chopped
7ounces baby arugula (about 5 cups)
2tablespoons balsamic vinegar
2teaspoons Dijon mustard
1pinch kosher salt
1/3cup olive oil
1/3cup (about 1 ounce) coarsely shredded Parmesan cheese
1/4cup (1 ounce) pine nuts, toasted


  1. Combine all the lettuces in a large salad bowl and toss them together.
  2. In a small bowl, whisk together the balsamic vinegar, mustard, and salt. Pour the olive oil into the bowl in a steady stream, whisking continuously until the mixture is emulsified.
  3. Drizzle some of the vinaigrette over the lettuces; add the Parmesan and pine nuts. Toss everything together with large salad tongs. Add more dressing bit by bit if needed.

Reprinted with permission by The Naptime Chef by Kelsey Banfield, Running Press, 2012