Treviso, Walnut, and Gruyère Salad
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.
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
- Whisk vinegar and mustard in small bowl to blend.
- Gradually whisk in oil.
- Season dressing to taste with coarse salt and freshly ground black pepper.
- Cut Treviso crosswise into 1/2-inch-wide strips; discard bottom 2 to 3 inches.
- 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.
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