1 tablespoon(s) finely chopped shallot
1/4 cup(s) fresh lemon juice
2 large heads Belgian endive, cut diagonally into 1-inch pieces
1 (Granny Smith apple) cored and very thinly sliced
1 head(s) Boston lettuce, torn into bite-size pieces
1 head(s) radicchio, thinly sliced
2 tablespoon(s) extra-virgin olive oil
Salt and pepper
- In small bowl, combine shallot and lemon juice.
- In large serving bowl, combine endive, apple, lettuce, and radicchio; toss with oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until evenly coated.
- Add shallot mixture to salad greens in bowl and toss again.
- Serve salad immediately to avoid browning.
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