The honey and vinegar will temper the bite of the greens; check the vinaigrette by dunking a piece of lettuce in it and tasting everything together.
Recipe information
Yield
8 Servings
Ingredients
3
medium shallots, thinly sliced into rings
¾
cup olive oil
Kosher salt
1
tablespoon red wine vinegar
1
tablespoon Sherry vinegar or red wine vinegar
2
teaspoons honey
Freshly ground black pepper
2
heads Treviso radicchio, halved lengthwise, coarsely chopped
2
bunches arugula, trimmed
Shaved Parmesan (for serving)
Need to make a substitution?
Preparation
Step 1
Cook shallots and oil in a medium saucepan over medium heat, stirring occasionally, until shallots are golden brown, about 4 minutes. Using a slotted spoon, transfer shallots to a paper towel–lined plate; season with salt. Let shallot oil cool.
Step 2
Whisk both vinegars, honey, and ¼ cup shallot oil (reserve remaining oil for another use) in a large bowl; season with salt and pepper. Add radicchio and arugula and toss to coat. Serve salad topped with crispy shallots and Parmesan.