Endive Tri-Colore Salad

Save Recipe
  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 10 to 12 servings
Share This Recipe

Ingredients

For the dressing:

Directions

  1. 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. 
  2. 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. 
  3. 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.) 
  4. To make the dressing: place all the dressing ingredients in a sealable container and shake until totally blended. 
  5. 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.
Katie Lee

Chopped Salad

14m Easy 97%
CLASS
Geoffrey Zakarian

Devilish Egg Salad

11m Easy 99%
CLASS
5m Easy 100%
CLASS

Giada De Laurentiis

Giada's Holiday Salad

13m Easy 99%
CLASS
9m Easy 100%
CLASS
Brian Balthazar

Endive Salad Boats

24m Easy 99%
CLASS