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Allegro Salad

© Quentin Bacon

Allegro Salad

Contributed by Michael Locascio

SERVINGS: 8

•VEGETARIAN

This salad of many vegetables allows Michael Locascio, an insurance salesman, to wield his astounding collection of more than 100 knives.

slideshow More Terrific Salads

1 large head romaine lettuce, torn into bite-size pieces
1 large Belgian endive, cored and cut into bite-size pieces
1 fennel bulb—halved lengthwise, cored and thinly sliced crosswise
4 hearts of palm—drained, rinsed and thinly sliced diagonally
3 scallions, thinly sliced diagonally
2 tomatoes, seeded and coarsely chopped
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 carrot, halved lengthwise and thinly sliced
1 small red onion, thinly sliced
1/3 cup pine nuts
1/4 cup plus 2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon minced garlic
Salt and freshly ground pepper
1/4 cup crumbled blue cheese

In a large bowl, combine the romaine, endive, fennel, hearts of palm, scallions, tomatoes, bell peppers, carrot and red onion and refrigerate until chilled.
In a small skillet, toast the pine nuts over moderate heat, stirring, until golden, about 6 minutes; let cool.
In a bowl, mix the oil, vinegar and garlic and season with salt and pepper. Add the blue cheese and pine nuts to the salad, toss with the dressing and serve.

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