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

Side Dishes
Vegetables
Salads

By Keith Dresser ･ Appears in Cook's Illustrated March/April 2019

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

SERVES 4

Romaine and Radicchio Salad with Figs and Pecorino

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