Holiday Salad Recipe
- 2 large bunches arugula, tough stems trimmed
- 2 heads radicchio, cored, outer leaves discarded
- 2 Belgian endives, trimmed
- 4 large red radishes, trimmed and sliced
- 2 tablespoons snipped fresh chives
- 1/4 cup red-wine vinegar
- 2 teaspoons Dijon mustard
- Salt and freshly ground black pepper, to taste
- 5 tablespoons extra-virgin olive oil
- Wash the arugula and radicchio well in cold water; drain and pat dry.
- Shred the radicchio leaves. Halve the endives lengthwise and sliver thinly. Place the arugula, radicchio, endives, radishes and chives in a large salad bowl.
- Prepare the dressing: In a separate bowl, whisk together the vinegar, mustard, salt and pepper. Whisking constantly, slowly drizzle in the olive oil and continue whisking until combined.
- Before serving, season the salad with salt and pepper. Drizzle lightly with the dressing and toss well.