Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Arugula (4 to 6 oz.)

  2. 1 Radicchio (about 1/2 lb.)

  3. 1 Belgian endive (about 1/4 lb.)

  4. 3 tablespoons 45ml Balsamic vinegar

  5. 3 tablespoons 45ml Extra-virgin olive oil

  6. 1/4 teaspoon 1 1/3ml Minced garlic

  7. 2 oz 56g Parmesan cheese Fresh-ground pepper Salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. Rinse and drain arugula; discard coarse stems and discolored leaves. Trim and discard root ends from radicchio and endive, and separate each head into leaves; rinse and drain. Wrap arugula, radicchio, and endive separately in towels and enclose together in a plastic bag. Chill at least 15 minutes or up to 1 day.

  2. In a wide bowl, mix vinegar, olive oil, and garlic. Mound arugula in the bowl and top with radicchio (break any very large leaves in half), then endive. Shave parmesan onto salad (see notes) and sprinkle generously with pepper. To serve, lift with 2 forks or spoons to mix; add salt to taste. Per serving: 112 cal., 77% (86 cal.) from fat; 4.4 g protein; 9.6 g fat (2.6 g sat.); 3.2 g carbo (0.9 g fiber); 164 mg sodium; 6.4 mg chol. NOTES: Use a vegetable peeler to shave the cheese into very thin slices. MC formatted by Tara {} Posted to: MasterCookFormatting


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