Anti Inflammatory Bitter Greens Salad with Shaved Parmesan and Lemon Vinaigrette
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Learn more →Ingredients
4 servings
For the salad
- ½ cup walnut halves
- 1 small head radicchio (about 6 oz), cored and torn into bite-sized pieces
- 2 heads belgian endive, halved lengthwise and sliced crosswise into ½-inch pieces
- 3 oz baby arugula (about 3 packed cups)
- 2 oz parmesan, shaved with a vegetable peeler
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
For the vinaigrette
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp dijon mustard
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 small shallot, finely minced
- ¼ tsp salt
- ¼ tsp black pepper
- 5 tbsp extra-virgin olive oil
Instructions
- 1
Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 4–5 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool.
- 2
In a small bowl, whisk together the lemon juice, Dijon mustard, honey, shallot, salt, and black pepper until combined. Drizzle in the olive oil in a thin, steady stream while whisking constantly until the vinaigrette is emulsified and slightly thickened.
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