Romaine and Radicchio Salad with Figs and Pecorino
Romaine and radicchio salad with figs and pecorino combines crunchy textures with sweet and tangy flavors for a refreshing side dish.
Keywords
- Side Dishes
- Salads
- Vegetables
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Measuring spoon
- Measuring cup
- Oven
- Baking sheet
Ingredients
- 1 tablespoon sherry vinegar
- 1 1/2 teaspoons very finely minced shallot
- 1/2 teaspoon mayonnaise
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon table salt
- 3 tablespoons extra-virgin olive oil
- 1 small head romaine lettuce, torn into bite-size pieces (7 cups)
- 1/2 small head radicchio, torn into bite-size pieces (2 cups)
- 6 figs, quartered lengthwise
- 1 1/2 ounces Pecorino Romano cheese, shaved, divided
- 1/3 cup walnuts, toasted and chopped coarse, divided
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