Radicchio, Endive, and Carrot Salad

Radicchio, Endive, and Carrot Salad Recipe
Randy Mayor; Leigh Ann Ross; Kathryn Conrad
Sweet carrot balances the bitter notes from radicchio and Belgian endive. If you want to slightly reduce the bitterness of radicchio, soak the torn leaves for 10 minutes; drain well.

Yield:

6 servings (serving size: 3/4 cup)

Recipe from

Nutritional Information

Calories 56
Caloriesfromfat 74 %
Fat 4.6 g
Satfat 0.7 g
Monofat 3.3 g
Polyfat 0.5 g
Protein 0.7 g
Carbohydrate 3.5 g
Fiber 1.4 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 121 mg
Calcium 21 mg

Ingredients

2 cups torn radicchio
1 1/2 cups sliced Belgian endive
1 cup grated peeled carrot
2 tablespoons extravirgin olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Combine first 3 ingredients in a medium bowl. Add oil and remaining ingredients; toss well. Serve immediately.

Note:

Giuliano Hazan,

January 2008
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