Winter White Salad

INGREDIENTS:

(Serves 4 to 6)

Vinaigrette

  • ¼ cup extra-virgin olive oil
  • 2 tablespoons lemon extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard
  • ½ teaspoon sea salt
  • Freshly ground black pepper

Salad

  • 1 large fennel bulb, trimmed, halved, cored, and thinly sliced crosswise
  • 2 endives, root ends trimmed and leaves separated
  • 3 long pieces hearts of palm, from a can or jar, halved crosswise and cut into matchsticks
  • 6 ounces white mushrooms, brushed clean and sliced
  • 3 ounces imported Parmigiano-Reggiano or Grana Padano

METHOD:

  • Chill 4 to 6 plates

Vinaigrette

  • Whisk together the olive oils, lemon juice, mustard, salt, and a generous grinding of pepper in a small bowl.

Salad

  • Gently toss the fennel, endives, hearts of palm, and mushrooms with the vinaigrette in a small bowl until evenly coated.
  • Transfer to the chilled plates and, using a vegetable peeler, shave several curls of Parmigiano over the top of each salad.
  • Serve immediately.

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