Endive, Romaine, and Radicchio Salad

A sprinkling of salt softens the bitter notes of endive and radicchio.

Yield:

6 servings (serving size: 1 1/3 cups salad and 2 teaspoons cheese)

Recipe from

Nutritional Information

Calories 47
Caloriesfromfat 56 %
Fat 2.9 g
Satfat 1.1 g
Monofat 1.5 g
Polyfat 0.3 g
Protein 2.7 g
Carbohydrate 2.9 g
Fiber 1.4 g
Cholesterol 3 mg
Iron 0.6 mg
Sodium 254 mg
Calcium 83 mg

Ingredients

3 cups (1/2-inch) sliced Belgian endive (about 6 heads)
3 cups torn romaine lettuce
3 cups torn radicchio
1/2 teaspoon kosher salt
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
2 teaspoons olive oil
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

Combine first 3 ingredients in a large bowl. Sprinkle with salt; toss gently. Combine vinegar, mustard, pepper, and garlic in a small bowl; add oil, stirring with a whisk. Drizzle dressing over greens; toss gently to coat. Sprinkle with cheese.

Note:

Jackie Mills, R.D.,

March 2007