French Country Lunch Menu
Radicchio adds color and agreeable bitterness to the salad. Substitute peppery arugula for the radicchio or clementines for the oranges, if you prefer. (Serves 6)
* Combine 5 cups baby spinach leaves, 3 cups chopped radicchio, and 3 cups chopped endive in a large bowl. Combine 3 tablespoons red wine vinegar, 2 tablespoons extravirgin olive oil, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a small bowl, stirring well with a whisk. Drizzle vinegar mixture over greens; toss well to combine. Top salad with 1/2 cup orange sections.
Cooking Light, January 2007
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