Bitter Greens Salad with Aged Balsamic, Pine Nuts & Currants

Bitter Greens Salad with Aged Balsamic, Pine Nuts & Currants

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From: EatingWell Soups Special Issue April 2016

This salad features a colorful combination of escarole, endive and radicchio, along with currants, pine nuts and Parmesan. Serve as a first course or to accompany grilled steaks rubbed with rosemary and garlic.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 heads Belgian endive, trimmed
  • 1 large head escarole, trimmed
  • 1 head Treviso or radicchio, trimmed
  • 5 tablespoons extra-virgin olive oil
  • 1/4 cup balsamic vinegar, preferably aged
  • 1/4 teaspoon salt
  • 1/2 cup freshly grated good-quality aged Parmigiano-Reggiano
  • 1/2 cup toasted pine nuts
  • 1/2 cup currants
  • Freshly ground pepper to taste

Preparation

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  1. Cut endive in quarters lengthwise. Slice escarole (and radicchio, if using) in half, then cut each half into 4 wedges.
  2. Combine oil, vinegar, salt and pepper in a small bowl.
  3. Arrange the greens on 8 plates. Drizzle with the vinaigrette, then top with 1 tablespoon each Parmesan, pine nuts and currants.

Nutrition information

  • Per serving: 207 calories; 16 g fat(2 g sat); 4 g fiber; 14 g carbohydrates; 4 g protein; 110 mcg folate; 4 mg cholesterol; 8 g sugars; 0 g added sugars; 1459 IU vitamin A; 6 mg vitamin C; 95 mg calcium; 1 mg iron; 181 mg sodium; 432 mg potassium
  • Nutrition Bonus: Vitamin A (29% daily value), Folate (28% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, 1/2 fruit, 3 fat

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