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A combination of vibrant greens dressed in a grainy mustard-balsamic vinaigrette adds up to a textural and flavorful salad that's as good for you as it tastes.

Rach likes to serve this with her Sundried Tomato and Roasted Red Pepper Sauce with Fusilli


  • 1 radicchio, quartered and thinly sliced
  • 1 endive, thinly sliced
  • 2 big handfuls arugula
  • 2 heads gem Romaine or 1 heart Romaine, chopped
  • 1 small bulb fennel, thinly sliced (or ½ large bulb fennel, thinly sliced)
  • 2-3 ribs celery with leafy tops, thinly sliced on bias
  • 1 small white or red onion, very thinly sliced
  • ½ cup shaved Parm cheese
For the Grainy Mustard-Balsamic Dressing:
  • 2 tablespoons grainy Dijon mustard
  • 1 tablespoon Acacia honey
  • 3 tablespoons balsamic vinegar
  • Salt and pepper
  • 1 large clove garlic, grated or finely chopped
  • 2 tablespoons fresh thyme, or 1 ½ teaspoons dried
  • About ⅓ cup extra-virgin olive oil (EVOO)


Serves: 4


Combine greens, fennel, celery, onions, and shaved cheese.  

Combine dressing in a jar or plastic container and shake, then toss to coat with salad and serve.