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.

Eataly and Lidia Bastianich
Source: EatingWell Soups Special Issue April 2016


Recipe Summary

20 mins


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; protein 4.1g 8% DV; carbohydrates 13.5g 4% DV; exchange other carbs 1; dietary fiber 4.1g 16% DV; sugars 7.7g; fat 16.1g 25% DV; saturated fat 2.5g 12% DV; cholesterol 4.3mg 1% DV; vitamin a iu 1458.6IU 29% DV; vitamin c 5.8mg 10% DV; folate 109.5mcg 27% DV; calcium 94.7mg 10% DV; iron 1.5mg 8% DV; magnesium 41.1mg 15% DV; potassium 432mg 12% DV; sodium 180.7mg 7% DV; thiamin 0.1mg 12% DV.