Recipe Image

Red & White Salad

  • 30 m
  • 30 m
EatingWell Test Kitchen
“Bitter, sweet and peppery flavors marry well in this confetti-like salad of wintery fruit and vegetables.”


    • Champagne Vinaigrette
    • 1 shallot, peeled and quartered
    • ¼ cup champagne vinegar or white-wine vinegar
    • ¼ cup extra-virgin olive oil
    • 1 tablespoon Dijon mustard
    • ¾ teaspoon salt
    • Freshly ground pepper to taste
    • Red & White Salad
    • 4 cups thinly sliced hearts of romaine
    • 2 heads Belgian endive, cored and thinly sliced
    • 1 bulb fennel, trimmed, cored, quartered and thinly sliced
    • 1 15-ounce can hearts of palm, drained, halved lengthwise and thinly sliced
    • ½ head radicchio, cored, quartered and thinly sliced
    • 1 red apple, cored and cut into matchsticks
    • 1 cup thinly sliced radishes
    • Freshly ground pepper to taste


  • 1 To prepare the vinaigrette: Combine shallot, vinegar, oil, mustard, salt and pepper in a blender. Puree until smooth. (Whirring this dressing in the blender gives it a creamy consistency. If you don't have a blender just mince the shallots, then whisk the ingredients in a medium bowl. )
  • 2 To prepare the salad: Toss romaine, endive, fennel, hearts of palm, radicchio, apple and radishes together in a large salad bowl. Add vinaigrette and toss to coat. Season with pepper.
  • Make Ahead Tip: Cover and refrigerate vinaigrette (Step 1) for up to 1 week; prepare salad without dressing, cover and refrigerate for up to 4 hours. Toss with vinaigrette just before serving.
ALL RIGHTS RESERVED © 2019 Printed From 10/15/2019