Very similar to the classic Italian tricolore salad of radicchio, endive and arugula with shaved Parmesan over top, my version of the salad also features pine nuts, quartered cremini mushrooms, and strips of thinly sliced prosciutto. I opted for a mixture of bitter radicchio and peppery watercress for the salad’s base, and tossed the entire family style salad plate with a simple vinaigrette of walnut oil and white balsamic vinegar. I find that the prosciutto lends a perfect saltiness to the salad on its own, but feel free to shave some Pecorino. Parmesan or Asiago cheese on top if you so desire.
(To view this recipe, click on the blue title of the blog post above*)
Radicchio & Watercress Salad with Pine Nuts, Mushrooms and Prosciutto
Ingredients:
- 1 1/2 cups watercress
- 1 small head of radicchio, outside leaves and core removed, leaves roughly chopped
- 2 Tablespoons pine nuts
- 1 cup cremini mushrooms, quartered
- 2 oz. thinly sliced prosciutto
- For the vinaigrette:
- 3 Tablespoons white balsamic vinegar
- 2 Tablespoons walnut oil
- salt and pepper to taste
Directions:
- Arrange the salad ingredients on a large serving platter. Whisk the vinaigrette ingredients together until combined; drizzle over the salad and serve either chilled or at room temperature.
Tagged: bitter greens, cremini mushrooms, Italian, Italy, mushrooms, pine nuts, prosciutto, radicchio, Salad, tricolore salad, walnut oil, watercress, white balsamic vinegar
Leave a Reply