Red & White Salad

By Madison Jaye 

By Madison Jaye 

Makes: 8 servings

Serving Size: about 1 3/4 cups

Active Time: 30 minutes

Total Time: 30 minutes

CHAMPAGNE VINAIGRETTE

  • 1 shallot, peeled and quartered
  • 1/4 cup champagne vinegar or white-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon salt
  • Freshly ground pepper to taste

RED & WHITE SALAD

  • 4 cups thinly sliced hearts of romaine
  • 2 heads Belgian endive, cored and thinly sliced
  • 1 bulb fennel, trimmed, cored, quartered and thinly sliced
  • 1 15-ounce can hearts of palm, drained, halved lengthwise and thinly sliced
  • 1/2 head radicchio, cored, quartered and thinly sliced
  • 1 red apple, cored and cut into matchsticks
  • 1 cup thinly sliced radishes
  • Freshly ground pepper to taste
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MORE HEALTHY RECIPE IDEAS

YOU MIGHT ALSO LIKEPREPARATION

  1. To prepare the vinaigrette: Combine shallot, vinegar, oil, mustard, salt and pepper in a blender. Puree until smooth. (Whirring this dressing in the blender gives it a creamy consistency. If you don’t have a blender just mince the shallots, then whisk the ingredients in a medium bowl. )
  2. To prepare the salad: Toss romaine, endive, fennel, hearts of palm, radicchio, apple and radishes together in a large salad bowl. Add vinaigrette and toss to coat. Season with pepper.

TIPS & NOTES

  • Make Ahead Tip: Cover and refrigerate vinaigrette (Step 1) for up to 1 week; prepare salad without dressing, cover and refrigerate for up to 4 hours. Toss with vinaigrette just before serving.
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