Wash the salad greens in a large bowl of cold water. Handle them gently to avoid bruising.
Ingredients
2 large bunches arugula, tough stems trimmed
2 heads radicchio, cored, outer leaves discarded
2 Belgian endives, trimmed
4 large red radishes, trimmed and sliced
2 tablespoons snipped fresh chives
1/4 cup red-wine vinegar
2 teaspoons Dijon mustard
Salt and freshly ground black pepper, to taste
5 tablespoons extra-virgin olive oil
Preparation
Step 1
1. Wash the arugula and radicchio well in cold water; drain and pat dry.
Step 2
2. Shred the radicchio leaves. Halve the endives lengthwise and sliver thinly. Place the arugula, radicchio, endives, radishes and chives in a large salad bowl.
Step 3
3. Prepare the dressing: In a separate bowl, whisk together the vinegar, mustard, salt and pepper. Whisking constantly, slowly drizzle in the olive oil and continue whisking until combined.
Step 4
4. Before serving, season the salad with salt and pepper. Drizzle lightly with the dressing and toss well.
Nutrition Per Serving
Per serving: 90 calories
2g carbohydrate
1g protein
9g fat
no cholesterol (nutritional analysis provided by Parade).
#### Nutritional analysis provided by Parade
