Autumnal Salad

This salad takes advantage of the slightly bitter fall lettuces in the chicory family. These sturdy lettuces mix well with lusty vinaigrettes and strong cheeses.
Makes 8 servings
Ingredients

1 small head radicchio, cored, quartered, leaves sliced into ½” slices

1 head Belgian endive, halved, cored and leaves sliced into ½” slices

1 small head frisée, leaves separated and large leaves torn in half

1 small bunch Italian flat leaf parsley, leaves only, discard stems

2 tablespoons sherry wine vinegar

1 small clove garlic, peeled, smashed and minced

2 teaspoons whole-grain mustard

4 tablespoons olive oil

¼ teaspoon kosher salt

to taste kosher salt and freshly cracked black pepper

2 cups Blue Cheese Croutons (see recipe )

Method
Combine all lettuces and parsley in a colander or salad spinner, rinse and dry well. Transfer to a large bowl.

Combine all lettuces and parsley in a large salad bowl.

In a small bowl, add vinegar, garlic and mustard. Using a dinner fork, whisk vigorously to blend mustard. Add oil in a stream and whisk to emulsify. Whisk in salt and pepper. If not using immediately, reserve, covered. Before using, whisk to emulsify.

Dress the lettuces lightly with the vinaigrette, tossing well. Season with salt and pepper. Serve immediately with Blue Cheese Croutons if desired.

For more information click here