Food & Wine

spinner
Email this recipe

Tricolore Salad with Walnuts and Prosciutto

  • ACTIVE: 15 MIN
  • SERVINGS: 4 TO 6
  • Fast
  • Web Exclusive
9 people have favorited this recipe
Review this recipe

Recipe

Ingredients

  1. 3/4 cup walnut halves (3 ounces)
  2. 1 large shallot, minced
  3. 2 tablespoons sherry vinegar
  4. 1 1/2 teaspoons Dijon mustard
  5. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  6. Salt and freshly ground pepper
  7. 3 endives, cored and cut crosswise 1 inch thick
  8. 1 medium radicchio-cored, halved and thinly sliced
  9. 1 arugula bunch, thick stems trimmed
  10. 1/4 cup flat-leaf parsley leaves
  11. 3 ounces thinly sliced prosciutto, fat removed, prosciutto torn in to pieces

Directions

  1. Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 8 minutes, or until fragrant and golden. Let cool.
  2. In a large bowl, combine the shallot with the vinegar and let stand for 5 minutes. Whisk in the mustard, then in a thin stream whisk in the oil. Season generously with salt and pepper. Add the endives, radicchio, arugula, parsley and walnuts and toss to coat. Top with the prosciutto and serve.

Reviews

Write a Review

Log in or sign up to review

User Reviews

(Average Rating)

Awesome!

Posted by: checkMate101 on July 15, 2008

rating

Great recipe!

Posted by: checkMate101 on July 15, 2008

rating
Sign up for The Dish, our e-mail newsletter, for free weekly recipes.

Sign up for the Dish, our free twice-weekly newsletter, for more great recipes, pairings and tips!

E-mail:

MARKETPLACE

 

206