Recipe courtesy of Curtis Aikens

Radicchio, Endive and Arugula Salad with a Citrus Vinaigrette

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  • Total: 10 min
  • Prep: 10 min
  • Yield: 2 to 4 servings
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1 head radicchio

2 heads Belgian endive

1 large bunch arugula


2 tablespoons grapefruit juice

2 tablespoons orange juice

1 teaspoon mustard

1/3 cup extra virgin olive oil

Salt and pepper to taste


  1. Slice the head of radicchio into thin slices. Cut endive into rounds. Remove stems from arugula. Wash under cold water and spin dry.
  2. In a large bowl toss all the greens together. Season with salt and pepper. Drizzle with Citrus Vinaigrette (see recipe below).


  1. In a small bowl combine juices and mustard. Slowly drizzle in olive oil while whisking. Season with salt and pepper.
  2. Yield: about 1/2 cup dressing