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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 47
- Calories from fat: 56%
- Fat: 2.9g
- Saturated fat: 1.1g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 0.3g
- Protein: 2.7g
- Carbohydrate: 2.9g
- Fiber: 1.4g
- Cholesterol: 3mg
- Iron: 0.6mg
- Sodium: 254mg
- Calcium: 83mg
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.
Endive, Romaine, and Radicchio Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, No-Cook, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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