Name: Endive, Romaine, and Radicchio Salad
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; ½ teaspoon kosher salt; 1 tablespoon red wine vinegar; ½ teaspoon Dijon mustard; ⅛ teaspoon freshly ground black pepper; 1 garlic clove, minced; 2 teaspoons olive oil; ¼ cup (1 ounce) grated fresh Parmesan cheese

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.

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Endive, Romaine, and Radicchio Salad

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