Inspiring IdeaDanielle Custer of Taste in Seattle wilts basil and watercress in a hot skillet for a minute or two before tossing them with spinach and arugula.
Quick Take Grace Parisi makes a crunchier version of Custer's warm salad with bitter greens, radishes, fennel and shaved Parmigiano-Reggiano cheese.
More Green Salad Recipes
2 tablespoons red wine vinegar
1 teaspoon honey
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
One 1-pound fennel bulb, cored and very thinly sliced
4 small radishes, very thinly sliced
1 bunch watercress, thick stems discarded
5 ounces baby arugula (5 cups)
1 small head of radicchio, leaves torn
1/2 cup flat-leaf parsley leaves
2 ounces Parmigiano-Reggiano shavings (1 cup)
How to Make It
In a large bowl, whisk the vinegar with the honey. Add the olive oil and whisk until emulsified. Season with salt and pepper. Add the remaining ingredients and toss well.
Heat a large, deep skillet until very hot. Add the dressed salad and toss over high heat just until barely wilted in spots, about 30 seconds. Transfer to plates and serve immediately.
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