Radicchio and Arugula Salad with Toasted Walnuts and Parmesan

This salad is a great way to use up leftover radicchio and arugula. The toasted walnuts add a nice crunch, and the Parmesan cheese adds a salty, nutty flavor. The dressing is simple but flavorful, and it helps to brighten up the salad.

I first had this salad at a restaurant in New York City. I loved it so much that I asked the chef for the recipe. He was happy to share it with me, and I've been making it ever since. I've also experimented with different ingredients, and I've found that this version is my favorite.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 head radicchio, thinly sliced
• 1 bunch arugula, washed and dried
• 1/2 cup toasted walnuts
• 1/4 cup shaved Parmesan cheese
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the radicchio, arugula, walnuts, and Parmesan cheese.
2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Serve immediately.

Why It Works

• The radicchio and arugula are both bitter greens, but they have different flavors. The radicchio is more pungent, while the arugula is more peppery. This combination of flavors is really nice, and it's balanced out by the sweetness of the walnuts and the saltiness of the Parmesan cheese.
• The dressing is simple but flavorful. The olive oil and red wine vinegar provide a nice acidity, and the Dijon mustard adds a little bit of heat. The salt and pepper help to balance out the flavors.
• This salad is a great way to use up leftover radicchio and arugula. It's also a healthy and delicious way to get your daily dose of vegetables.