Stone Fruit, Radicchio and Pine Nut Salad
The Canal House Classic Vinaigrette was the perfect light dressing for this salad. I borrowed the recipe from a recent article in Bon Appetit magazine. You'll have dressing left over which you can use to dress most any salad or as a dip for raw vegetables.
Servings: 4 people
Ingredients
For the Vinaigrette
- 1 clove small garlic minced
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- ½ cup olive oil
- Kosher salt and freshly ground black pepper
For the Salad
- 1 small head radicchio washed, dried and torn into bite sized pieces
- 1 small head butter lettuce washed, dried and torn into bite sized pieces
- 1 plum pit removed and thinly sliced
- 1 apricot pit removed and thinly sliced
- 1 nectarine pit removed and thinly sliced
- 8 cherries pits removed and sliced in half
- 2 ounces pine nuts lightly toasted
Instructions
- To make the vinaigrette:
- In a small bowl, whisk garlic, vinegar, and mustard together. Gradually add oil, whisking constantly until emulsified. Season to taste with salt and freshly ground black pepper.
- To make the salad:
- Combine all salad ingredients (radicchio through pine nuts) in a large bowl. Add dressing to taste; drizzle vinaigrette over the salad, a little at a time, and lightly toss to coat. (Reserve remaining vinaigrette for another use.) Serve immediately.
Nutrition
Calories: 381kcal | Carbohydrates: 12g | Protein: 3g | Fat: 37g | Saturated Fat: 4g | Sodium: 32mg | Potassium: 347mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1709IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 2mg
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