Romaine and Radicchio Salad with Figs and Pecorino

Name: Romaine and Radicchio Salad with Figs and Pecorino
Yield: Serves 4
Ingredients: 1 tablespoon, sherry vinegar; 1 1/2 teaspoons, very finely minced shallot; 1/2 teaspoon, mayonnaise; 1/2 teaspoon, Dijon mustard; 1/8 teaspoon, table salt; 3 tablespoons, extra-virgin olive oil; 1 small head, romaine lettuce, torn into bite-size pieces (7 cups); 1/2 small head, radicchio, torn into bite-size pieces (2 cups); 6 , figs, quartered lengthwise; 1 1/2 ounces, Pecorino Romano cheese, shaved, divided; 1/3 cup, walnuts, toasted and chopped coarse, divided

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Appears in Cook's Illustrated March/April 2019

Side Dishes

Vegetables

Salads

SERVES4

Romaine and Radicchio Salad with Figs and Pecorino

WHY THIS RECIPE WORKS

After trying a few alternatives, we found that hearty romaine lettuce was able to hold its own next to the bitter, crunchy radicchio in this salad. Quartered figs contributed a necessary sweetness while toasted walnuts provided extra crunch...

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