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

It starts with skipping packaged greens and returning to the classic way of making salad—using crisp, mature head lettuces.

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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