Recipe information
Yield
serves 6
Ingredients
9 ounces fresh arugula (about 8 cups), stemmed
4 ounces radicchio, halved crosswise and cut into thin strips (about 1 1/2 cups)
8 ounces Parmesan cheese, shaved with a vegetable peeler (1/2 cup)
1 1/2 tablespoons balsamic vinegar
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
Preparation
Step 1
Put the arugula, radicchio, and Parmesan in a serving bowl, and set aside.
Step 2
Whisk the vinegar with salt and pepper to taste in a medium bowl. Whisking constantly, pour in the oil in a slow, steady stream, and whisk until emulsified. Toss the salad with just enough vinaigrette to coat.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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