Radicchio, Endive, and Carrot Salad

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Randy Mayor; Leigh Ann Ross; Kathryn Conrad
Recipe from Cooking Light

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.


  • 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


  1. Combine first 3 ingredients in a medium bowl. Add oil and remaining ingredients; toss well. Serve immediately.
Giuliano Hazan,
January 2008