Ingredients

The following ingredients have 4 Servings
  • ¼ cup extra virgin olive oil
  • Kosher salt and freshly ground pepper
  • ¼ cup Dijon mustard (, preferably coarse-grain)
  • 2 tablespoons minced shallots
  • ¼ cup balsamic vinegar
  • 1 tablespoon minced fresh tarragon
  • 2 heads endive (, trimmed and sliced crosswise)
  • 2 hearts of romaine (, sliced crosswise into 1-inch pieces)
  • 1 small head radicchio (, torn into large pieces)
  • 3 ounces Parmesan cheese (, shaved into curls with a vegetable peeler (see recipe intro for directions))

Instruction

  • 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.