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Endive, Romaine, and Radicchio Salad

Servings 6
Calories 35 kcal
Author Jackie Mills, R.D., Cooking Light , MARCH 2007

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

Instructions

  1. 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.