Treviso, Walnut, and Gruyère Salad

Recipe Photo: Treviso, Walnut, and Gruyère Salad
Author
admin
Source of Recipe
Bon Appétit | December 2009 by Tori Ritchie
Serves/Makes/Yields
8
Recipe Description

Treviso is a red, spear-shaped variety of radicchio. Combining it with prewashed baby greens makes a bowlful of holiday colors. Keep the cheese cold until grating so that it forms firm strips. 

 

Ingredients

1/4 cup white wine vinegar

1 teaspoon Dijon mustard

1/3 cup olive oil

Coarse kosher salt

1 pound Treviso (about two 8-ounce heads)

4 cups (packed) mixed baby greens or other baby lettuces (about 3 ounces)

1/4 cup chopped fresh chives

1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces)

1 cup walnut halves, toasted  

 

Preparation
  1. Whisk vinegar and mustard in small bowl to blend.
  2. Gradually whisk in oil.
  3. Season dressing to taste with coarse salt and freshly ground black pepper.
  4. Cut Treviso crosswise into 1/2-inch-wide strips; discard bottom 2 to 3 inches.
  5. Place strips in large bowl; add mixed baby greens and chives.

DO AHEAD: Dressing and salad can be made 6 hours ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using. Pour dressing over salad and toss to coat. Add cheese and walnuts; toss salad, then transfer to serving bowl.  

 

Nutrition Information

Per serving: 253.9 kcal calories, 82.7 % calories from fat, 23.3 g fat, 4.6 g saturated fat, 15.6 mg cholesterol , 4.4 g carbohydrates , 2.6 g dietary fiber 0.7 g total sugars, 1.8 g net carbohydrates, 9.1 g protein Nutritional analysis provided by Bon Appétit 

 

Type of Meal