This beautiful, colorful salad is perfect for Fall and Winter (or any time of year). Pickling the shallots in apple cider vinegar really makes this salad special – don’t skip this step!
Recipe
1/2 c. shallots, peeled, thinly sliced in rings and separated (2 big shallots)
2 T. apple cider vinegar
1/2 head of radicchio, cored and shredded
2 small endive, halved lengthwise, cored and sliced crosswise 1/2” thick
2 handfuls baby arugula
1 navel orange, peeled and sliced in 1/4” thick half-rounds
1/3 c. pitted Kalamata olives, cut in half
Vinaigrette:
1/4 tsp. salt
freshly ground black pepper
1 T. lemon juice
1 T. wine vinegar
1 tsp. Dijon mustard
2/3 c. olive oil
Put the shallots in a shall shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
In a large serving bowl, combine the salad ingredients. Remove the shallots from the vinegar with a slotted spoon and sprinkle on the salad. Discard the vinegar.
For the vinaigrette, put all the ingredients in a jar and shake for 30 seconds to blend. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with a bit more salt and pepper, if needed, and serve at room temperature.
– inspired by an Ina Garten recipe, Food Network