Romaine, Radicchio, and Endive Salad
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Martha Stewart Living, May 2012
- Prep Time 15 minutes
- Total Time 25 minutes
- Yield Serves 8 to 10
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Ingredients
- 1/2 loaf rustic bread
- 3 tablespoons plus 1/2 cup extra-virgin olive oil, divided
- Coarse salt and freshly ground pepper
- 1/4 cup coarse-grain mustard
- 2 tablespoons finely chopped shallot
- 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons)
- 1/2 cup chopped fresh basil leaves
- 2 pounds mixed baby romaine, radicchio di Treviso, and Belgian endive (about 5 heads romaine, 3 heads radicchio, and 3 heads endive)
- 3 ounces Parmesan cheese, shaved into curls with a vegetable peeler
Directions
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Preheat oven to 400 degrees. Tear bread into bite-size pieces, and toss with 3 tablespoons oil. Season with salt and pepper. Bake on a rimmed baking sheet until golden brown, about 9 minutes.
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Whisk together mustard, shallot, lemon juice, basil, and remaining 1/2 cup oil. Season with salt and pepper.
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Trim core ends of salad greens. Cut romaine heads in half lengthwise, and radicchios and endives into quarters lengthwise. Place half the wedges on a platter, and drizzle with 1/4 cup dressing. Top with remaining wedges, and drizzle with another 1/4 cup dressing. Scatter with cheese and croutons, and serve remaining dressing on the side.
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