High Fructose Corn Syrup Free Bitter Greens Salad with Shaved Parmesan and Lemon Vinaigrette
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
For the vinaigrette
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp dijon mustard
- 1 tsp honey
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!