Makes:2 to 3 servings
Some people like the bitterness of chicory and arugula, but in too large a quantity, the greens can be overwhelming. This straightforward salad tosses the bitter lettuces in a slightly sweet honey vinaigrette to balance things out. Add the crunch of toasted walnuts, and you’ve got a satisfying starter any day of the week.
1 medium head Belgian endive, coarsely chopped (about 1 cup)
1/2 small headradicchio, coarsely chopped (about 2 cups)
1 1/2 ounces baby arugula (about 1 1/2 cups)
1 1/2 teaspoonswhite wine vinegar
1/4 teaspoonkosher salt, plus more as needed
1/8 teaspoon freshly ground black pepper, plus more as needed
2 tablespoonsgrapeseed oil
1/4 cupwalnuts, toasted and coarsely chopped
Combine the greens in a serving bowl and set aside.
Whisk together the vinegar, honey, and measured salt and pepper in a small, nonreactive bowl. While constantly whisking, add the oil by pouring it in a thin stream down the side of the bowl. Whisk until all the oil is incorporated. Taste and adjust the seasoning as desired.
Pour the vinaigrette over the reserved greens and, using your hands, mix to coat the salad. Taste and adjust the seasoning as desired. Top with the walnuts and serve.