This simple salad was inspired by dinners at Frankie’s 457, including two of their salads: One has arugula and pecorino, and the other has a cipollini onion vinaigrette. My version uses balsamic vinegar and vegetables that can be found at the winter farmer’s markets including arugula, shallots, radishes, and carrots. Although I don’t crave fresh, crisp greens quite as much during the chilly winter months, this pretty salad balances out a heavy meal. You can definitely substitute your favorite greens in place of arugula.

Ingredients:

4 cups arugula

1/4 cup thinly sliced Pecorino Romano

2 carrots, shaved (just continue to peel the carrot in long strips)

3 radishes, cut into matchsticks

1 shallot

1/4 cup balsamic vinegar

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon pepper

1/3 cup extra virgin olive oil

Directions:

1. To make the dressing, peel and roughly chop the shallot. Pulse the shallot in a food processor until finely chopped. Add the vinegar, sugar, salt, and pepper, and pulse again. Add the olive oil and blend until smooth.

2. Layer the arugula, carrots, radishes, and romano on 4 plates. Drizzle with the dressing and serve.

 

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