Chopped Romaine and Radicchio Salad

Crushed pita chips stand in for croutons in this quick, easy salad. The dressing relies on Parmesan, whole-grain mustard, Champagne vinegar, olive oil and salt. The salad itself is a basil-studded blend of romaine, radicchio, cucumber and avocado.

Prep time:
Serving size: 4
Calories per serving: 127

1/4 cup freshly grated parmesan
3 tablespoons extra-virgin olive oil
2 tablespoons whole-grain mustard
1 tablespoon champagne vinegar
1/4 teaspoon kosher salt
2 hearts Romaine lettuce
1 large head radicchio
1/4 cup chopped fresh basil
1/2 english cucumber, peeled and diced
1 avocado, pitted, flesh scooped and diced
2 cups pita chips, crushed
1/4 teaspoon salt

To a jar with a tight-fitting lid, add the Parmesan, olive oil, mustard, vinegar and salt. Screw on the top and shake vigorously to emulsify. Set aside to let the flavors marry.

In a large bowl, toss together the romaine, radicchio, basil, cucumber, avocado and pita chips. Pour the dressing over the salad, sprinkle with the salt and toss gently to coat and combine.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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