Makes 6 to 8 servings
2 tablespoons white
wine vinegar
½ teaspoon Dijon
mustard
2 teaspoons freshly
minced flat-leaf parsley
1/3 cup extra virgin
olive oil
Salt and freshly
ground black pepper
2 small heads
radicchio, washed, spun dry, and torn
2 bunches
watercress, washed, trimmed, and separated into sprigs
2 bunches fresh
arugula, washed, spun dry, and torn, stems removed
3 scallions, thinly
sliced
1 cup shaved
Parmesan cheese
To make the
dressing, combine the vinegar, mustard, and parsley in a small bowl. Add the
oil in a thin stream, whisking constantly, and whisk until blended. Season with
salt and pepper. Set aside.
Toss the greens and
scallions in a large salad bowl, add the dressing, and toss to coat the leaves.
Top with the cheese and serve immediately.
