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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

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total:
20 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

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

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  • 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; carbohydrates 13.5g; dietary fiber 4.1g; sugars 7.7g; fat 16.1g; saturated fat 2.5g; cholesterol 4.3mg; vitamin a iu 1458.6IU; vitamin c 5.8mg; folate 109.5mcg; calcium 94.7mg; iron 1.5mg; magnesium 41.1mg; potassium 432mg; sodium 180.7mg; thiamin 0.1mg.
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