2hearts of romaine, sliced crosswise into 1-inch pieces
1small head radicchio, torn into large pieces
3ouncesParmesan cheese, shaved into curls with a vegetable peeler (see recipe intro for directions)
Instructions
In a large bowl, combine the together mustard, shallot, lemon juice, basil, and remaining ½ cup oil. Season with salt and pepper.
Trim core ends of salad greens. Cut romaine heads in half lengthwise, and radicchios and endives into quarters lengthwise. Place half the wedges on a platter, and drizzle with ¼ cup dressing. Top with remaining wedges, and drizzle with another ¼ cup dressing. Scatter with cheese and croutons, and serve remaining dressing on the side.
Notes
You could use absolutely any lettuces you have around from green or red leaf to arugula, and choose one, two, or 5 or more lettuces to mix together. I would probably not chose mesclun for this salad, and the dressing is so robust, and mesclun is delicate in flavor and texture, and could be overpowered.You could add in a cup of cooked lentils if you wanted to amp up the protein and make this more substantial. Or go in a different direction and toss in some Homemade Croutons.