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Radicchio, Endive, and Carrot Salad

Randy Mayor; Leigh Ann Ross; Kathryn Conrad
Yield 6 servings (serving size: 3/4 cup)
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.

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

Nutrition 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

How to Make It

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