AuthorJackie Mills, R.D., Cooking Light , MARCH 2007
Ingredients
3cups1/2-inch sliced Belgian endive (about 6 heads)
3cupstorn romaine lettuce
3cupstorn radicchio
1/2teaspoonkosher salt
1tablespoonred wine vinegar
1/2teaspoonDijon mustard
1/8teaspoonfreshly ground black pepper
1garlic clove -- minced
2teaspoonsolive oil
1/4cup1 ounce grated fresh Parmesan cheese
Instructions
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.