Tri-Color Chopped Salad with Pine Nuts and Parmesan Cheese | Food Stuff
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Skillet
- Whisk
- Mixing bowl
- Serving bowl
- Measuring spoon
- Measuring cup
- Plate
- Refrigerator
Ingredients
- 2 cups chopped arugula
- 1 cup chopped Belgian endive leaves
- 1 tablespoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh oregano
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup toasted pine nuts
- 1 cup chopped radicchio
- 1 tablespoon red wine vinegar
- salt
- pepper
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