Radicchio and Arugula Salad

This simple salad is adapted from one presented by Elaine Bell in the 1993 award-winning “The Burger Meisters” cookbook (ISBN 978-0671865382).  It is not only beautiful to look at but invigorates the palate through its combination of slightly bitter Verona radicchio, spicy arugula, and a sprightly vinaigrette.  As good as this salad is using arugula, it would be even better made with nasturtium leaves.  We’d recommend using a green and white variegated type.

1/3 cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 clove garlic, crushed
2 tablespoons flat leaf Italian parsley, minced
½ teaspoon freshly ground black pepper
¼ teaspoon salt
1 head (8 oz) radicchio (preferably Verona), cored, washed, dried and torn into 2” pieces
8 oz arugula, washed and dried
2 tablespoon toasted, chopped pecans (or pine nuts)

Whisk together the olive oil, vinegar, lemon juice, garlic, parsley, salt and pepper. 

Toss together prepared radicchio and arugula with dressing.  Top with chopped pecans.  Serve immediately. 

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