A sprinkling of salt softens the bitter notes of endive and radicchio.
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
How to Make It
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.
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