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Endive, Romaine, and Radicchio Salad

Yield 6 servings (serving size: 1 1/3 cups salad and 2 teaspoons cheese)
A sprinkling of salt softens the bitter notes of endive and radicchio.

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

Nutrition 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

How to Make It

  1. 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.