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
  1. Wash the arugula and radicchio well in cold water; drain and pat dry.
  2. Shred the radicchio leaves. Halve the endives lengthwise and sliver thinly. Place the arugula, radicchio, endives, radishes and chives in a large salad bowl.
  3. 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.
  4. Before serving, season the salad with salt and pepper. Drizzle lightly with the dressing and toss well.