Radicchio, Endive, and Carrot Salad


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Radicchio, Endive, and Carrot Salad Recipe
Sweet carrot balances the bitter notes from radicchio and Belgian endive. If you want to slightly reduce the bitterness of radicchio, soak the torn leaves for 10 minutes; drain well.
6 servings (serving size: 3/4 cup)


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2 cups torn radicchio
1 1/2 cups sliced Belgian endive
1 cup grated peeled carrot
2 tablespoons extravirgin olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


Combine first 3 ingredients in a medium bowl. Add oil and remaining ingredients; toss well. Serve immediately.

Created date

December 2007

Nutritional Information

Calories 56
Caloriesfromfat 74 %
Fat 4.6 g
Satfat 0.7 g
Monofat 3.3 g
Polyfat 0.5 g
Protein 0.7 g
Carbohydrate 3.5 g
Fiber 1.4 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 121 mg
Calcium 21 mg