Treviso, Walnut, and Gruyère Salad

Treviso, Walnut, and Gruyère Salad is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish. This recipe serves 8. One portion of this dish contains around 2g of protein, 19g of fat, and a total of 177 calories. For 54 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 13 people have tried and liked this recipe. Head to the store and pick up coarse kosher salt, dijon mustard, white wine vinegar, and a few other things to make it today. It is brought to you by Epicurious. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a solid spoonacular score of 44%. If you like this recipe, you might also like recipes such as Treviso Radicchio Salad with Walnut Vinaigrette, Treviso Salad with Orange Vinaigrette and Manchego, and Pumpkin-Walnut Focaccia with Gruyère.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Preparation Whisk vinegar and mustard in small bowlto blend. Gradually whisk in oil. Seasondressing to taste with coarse salt andfreshly ground black pepper. Cut Treviso crosswise into 1/2-inch-widestrips; discard bottom 2 to 3 inches.Place strips in large bowl; add mixed babygreens and chives. DO AHEAD: Dressing andsalad can be made 6 hours ahead. Coverseparately and chill. Bring dressing to roomtemperature and rewhisk before using.Pour dressing over salad and toss tocoat. Add cheese and walnuts; toss salad,then transfer to serving bowl. Per serving: 253.9 kcal calories, 82.7 % calories from fat,23.3 g fat,4.6 g saturated fat,15.6 mg cholesterol ,4.4 g carbohydrates ,2.6 g dietary fiber 0.7 g total sugars,1.8 g net carbohydrates,9.1 g protein Nutritional analysis provided by Bon Appétit

 

Step by step:

1. Whisk vinegar and mustard in small bowlto blend. Gradually whisk in oil. Seasondressing to taste with coarse salt andfreshly ground black pepper.

2. Cut Treviso crosswise into 1/2-inch-widestrips; discard bottom 2 to 3 inches.

3. Place strips in large bowl; add mixed babygreens and chives. DO AHEAD: Dressing andsalad can be made 6 hours ahead. Coverseparately and chill. Bring dressing to roomtemperature and rewhisk before using.

4. Pour dressing over salad and toss tocoat.

5. Add cheese and walnuts; toss salad,then transfer to serving bowl.

6. Per serving: 253.9 kcal calories, 82.7 % calories from fat,23.3 g fat,4.6 g saturated fat,15.6 mg cholesterol ,4.4 g carbohydrates ,2.6 g dietary fiber 0.7 g total sugars,1.8 g net carbohydrates,9.1 g protein

7. Nutritional analysis provided by

8. Bon Appétit

Nutrition Information:

covered percent of daily need