Endive Tri-Colore Salad

Total Time:
20 min
Prep:
20 min

Yield:
10 to 12 servings
Level:
Easy

Directions
  • 1 large bunch arugula

  • 2 to 3 large heads Belgian endive

  • 1 large head radicchio

  •  

  • 1/2 cup extra-virgin olive oil

  • 1 to 2 lemons, juiced

  • 1/2 teaspoon salt

  • 15 to 20 grinds freshly ground black pepper

  •  

  • Tear off the large tough stems from the bottom of the arugula. Wash and dry the arugula leaves. Cut the leaves into 1/2-inch shreds. Put the shredded arugula in a large bowl.

  •  

  • Pull off 20 or so of the largest, nicest outer leaves from the endive. They are going to be your endive cups. Arrange them around the center of a large platter (or 2 smaller plates), leaving space in the center. Cut the remaining endive crosswise into 1/4-inch shreds, starting at the pointy top and stopping when you get to the bitter core. Put the shredded endive in the bowl with the arugula.

  •  

  • Peel any outer wilted leaves from the radicchio and cut the head in half. Cut out the core and then cut the radicchio into 1/4-inch shreds. Add to the bowl with the arugula and the endive. (You can make the endive cups and prepare the greens up to a couple hours in advance. Cover them with damp paper towels and keep them in the refrigerator until you're ready to dress the salad.)

  •  

  • To make the dressing: place all the dressing ingredients in a sealable container and shake until totally blended.

  •  

  • Just before serving, toss the salad with most of the dressing. Fill the endive cups with salad and splatter with the remaining dressing. Serve immediately.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Easy Holiday Appetizers