Endive, Romaine, and Radicchio Salad

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6 servings (serving size: 1 1/3 cups salad and 2 teaspoons cheese)
Jackie Mills, R.D.
March 2007
RECIPE BY Cooking Light

A sprinkling of salt softens the bitter notes of endive and radicchio.

Ingredients

  • 3 cups (1/2-inch) sliced Belgian endive (about 6 heads)
  • 3 cups torn romaine lettuce
  • 3 cups torn radicchio
  • 1/2 teaspoon kosher salt
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 2 teaspoons olive oil
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Nutritional Information

  • Calories 47
  • Caloriesfromfat 56%
  • Fat 2.9g
  • Satfat 1.1g
  • Monofat 1.5g
  • Polyfat 0.3g
  • Protein 2.7g
  • Carbohydrate 2.9g
  • Fiber 1.4g
  • Cholesterol 3mg
  • Iron 0.6mg
  • Sodium 254mg
  • Calcium 83mg

How to Make It

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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