Warm Sauced Italian Salad


  • 1 head romaine lettuce
  • 1 head curly endive
  • 1 head red leaf lettuce
  • 1 head radicchio
  • 3 ounces procuitto, julienned
  • 3 ounces Parmesan cheese, cut in ribbons with potato peeler
  • 1 cup Italian olives, pitted and chopped
  • 1/2 cup roasted pine nuts
  • 1 cup raisins
  • 1 small red onion, sliced thinly
  • 1/4 cup red wine vinegar
  • 2 tablespoons shallots, minced
  • 4 cloves garlic, minced
  • 3/4 cup balsamic vinegar
  • 1 tablespoon brown sugar
  • 1 cup extra virgin olive oil, more or less
  • salt and pepper


  • Wash and spin dry greens and radicchio. Layer in large bowl between paper towels. Place in refrigerator for at least 20 minutes to crisp. Roast the pinenuts in a 375F oven for about 6-8 minutes. Watch carefully; they burn easily. They are done when golden.
  • Cut with sharp knife all of greens and place in large bowl. Tear the radicchio. Add the procuitto, cheese, olives, nut (when cooled) raisins, and onions.
  • Place the thinly sliced red onion in the red wine vinegar and put aside while you proceed.
  • Place the shallots and garlic in 1 tablespoon of the olive oil in a saute pan. Soften. Add the balsamic vinegar and reduce by at least 1/3. Add the
  • 1 tablespoon of brown sugar and dissolve. Turn the stove off and remove pan for a moment. Add olive oil, carefully, a little at a time, whisking. When you get about 1/2 cup into the vinegar, taste for balance. Add more if needed. Continue, again, to warm slowly. Do not boil. Season with
  • salt and pepper.
  • Meanwhile, go back to the salad and add the onions (not the vinegar) to the salad. Top the salad with the warm viniagrette and serve immediately.


  • Description:
  • "A fabulous combination of salad greens and delicious Italian items
  • topped with a warm Balsamic Viniagrette."
  • SERVINGS: 12
  • SOURCE: Apple Charlotte