March 31, 2013 § 8 Comments
This colorful salad is a delight to put on the table. I love the slight bitterness of the radicchio and using a crushed garlic clove in the dressing, then removing it upon serving is a nice way of giving a subtle garlic flavor without overwhelming. Sometimes I plan my meals taking color into consideration. I always make sure our plates have plenty of green. And then sometimes I even think to add red, purple, yellow and orange! It’s a fun way to arrange the plate and perhaps put something on the table you wouldn’t normally serve at dinnertime. Like, a bowl of strawberries along side grilled carrots and asparagus. Or roasted beets along side peeled mandarins and steamed green beans.
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon flat leaf parsley, chopped finely
- 1/2 teaspoon dijon mustard
- 1 garlic clove, crushed
- 2 bunches watercress, trimmed, washed and spun dry
- 2 small heads of radicchio, shredded washed and spun dry
- bunch of chives, chopped
- freshly shaved parmesan
- salt and pepper
In a small bowl whisk together the olive oil, vinegar, mustard, parsley and garlic. Remove the whole crushed garlic and toss the watercress, radicchio, chives and dressing in a large salad bowl until well coated. Top with shaved parmesan and serve.