Endive, Romaine, and Radicchio Salad Recipe Print Page

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Salad Recipes

Endive, Romaine, and Radicchio Salad

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

Cooking Light MARCH 2007

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

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.

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

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Endive, Romaine, and Radicchio Salad recipe