Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

If you're not a fan of bitter greens, use any combination of sweet lettuces, such as romaine, Bibb, and Boston. Julienne the greens with a chef's knife to give the salad a tidy look. This salad pairs well with ham and sweet potatoes.

David Bonom
Recipe by Cooking Light March 2004

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare dressing, combine shallots, lemon juice, mustard, salt, and black pepper. Gradually add oil, stirring with a whisk.

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  • To prepare salad, combine arugula and 1 tablespoon dressing; toss to coat. Arrange 1/2 cup arugula mixture onto each of 4 salad plates. Combine Belgian endive, radicchio, and remaining dressing; toss to coat. Arrange about 1 cup endive mixture evenly over each serving. Top each serving with 1 1/2 teaspoons cheese. Serve salad immediately.

Nutrition Facts

45 calories; calories from fat 58%; fat 2.9g; saturated fat 0.8g; mono fat 0.7g; poly fat 1.2g; protein 2.3g; carbohydrates 3.2g; fiber 1.2g; cholesterol 2mg; iron 0.6mg; sodium 395mg; calcium 78mg.
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