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 Cooking Light

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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


  • 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


  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.
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