Mesclun and Radicchio Salad with Shallot Vinaigrette Recipe

Mesclun and Radicchio Salad with Shallot Vinaigrette Recipe

  • 1/4 cup balsamic vinegar
  • 1 tablespoon chopped shallot
  • 2 teaspoons honey
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 2 heads radicchio (about 1 1/4 pounds)
  • 1 pound mesclun (mixed baby lettuces; about 4 quarts loosely packed)
  • 1 cup packed fresh flat-leafed parsley leaves
  • available at specialty produce markets and many supermarkets
  1. In a small bowl whisk together vinegar, shallot, honey, mustard, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified. Vinaigrette may be made 1 week ahead and chilled, covered. Bring vinaigrette to room temperature before using.
  2. Trim radicchio and tear into bite-size pieces. In a large bowl toss together radicchio, mesclun, and parsley.
  3. Just before serving, drizzle vinaigrette over salad and toss well with salt and pepper to taste.
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