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. Source: EatingWell Soups Special Issue April 2016

Eataly and Lidia Bastianich


Ingredient Checklist


Instructions Checklist
  • Cut endive in quarters lengthwise. Slice escarole and Treviso (or radicchio) in half, then cut each half into 4 wedges.

  • Combine oil, vinegar, salt and pepper in a small bowl.

  • Arrange the greens on 8 plates. Drizzle with the vinaigrette, then top with 1 tablespoon each Parmesan, pine nuts and currants.

Nutrition Facts

207 calories; 16.1 g total fat; 2.5 g saturated fat; 4 mg cholesterol; 181 mg sodium. 432 mg potassium; 13.5 g carbohydrates; 4.1 g fiber; 8 g sugar; 4.1 g protein; 1459 IU vitamin a iu; 6 mg vitamin c; 110 mcg folate; 95 mg calcium; 1 mg iron; 41 mg magnesium;