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Grape And Bitter Greens Salad

Not only is this salad worthy of dinnertime guests, but it makes a fabulous breakfast too I just found out!
Course Salad
Servings 3 Servings
Calories 358 kcal


For the salad

  • 1/4 cup walnut halves and pieces
  • 4 cups mixed greens like radicchio, beet tops, arugula, frisée, and purslane
  • 1 head endive sliced into half inch pieces
  • 1/3 cup fennel that's been grated on a box grater
  • 1/4 cup Parmigiano Reggiano shaved with a vegetable peeler
  • 1/3 cup grapes

For the dressing

  • 2 tablespoons shallot minced
  • 1/4 cup champagne vinegar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon maple syrup or agave or honey
  • 1/4 cup extra virgin olive oil
  • salt and pepper to taste


For the salad

  • Add the walnuts to a small sifter and sift out the ground nuts and debris that always seems to surround them. You don't want that to burn when you're toasting your nuts.
    Heat a small frying pan over medium high heat. Once it is hot turn it down to low, then place the nuts in the pan to toast for a couple minutes, flipping occasionally so they don't burn. When toasted to your satisfaction, remove them from the pan, and set aside to cool.
  • Place your mixed greens into a large bowl. Add the endive, grated fennel, walnuts, cheese and grapes to the bowl. Set aside.

For the dressing

  • Add all your dressing ingredients to a glass cup measure and mix thoroughly. Serve on the side of the salad so people can put on the amount they like. You many have a little left over that can be used for another time.
Nutritional Info

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