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Randy Mayor; Leigh Ann Ross; Kathryn Conrad Photo by: Randy Mayor; Leigh Ann Ross; Kathryn Conrad

Radicchio, Endive, and Carrot Salad

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.

Cooking Light JANUARY 2008

  • Yield: 6 servings (serving size: 3/4 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 56
  • Calories from fat: 74%
  • Fat: 4.6g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 0.7g
  • Carbohydrate: 3.5g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 121mg
  • Calcium: 21mg
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Radicchio, Endive, and Carrot Salad recipe

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