Radicchio endive salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Belgian endive | |
| 2 | Heads radicchio, shredded | |
| 1 | bunch | Arugula, broken in pieces |
| 1 | Sweet red pepper, seeded and cut in strips | |
| 1 | Sweet yellow pepper, seeded and cut in strips | |
| 1 | 6 oz. jar marinated artichoke hearts,drained and halved | |
| ¼ | cup | Grated Parmesan cheese |
| 2 | teaspoons | Coarse-grain mustard |
| 2 | tablespoons | Red wine vinegar |
| 2 | tablespoons | Balsamic vinegar |
| ⅓ | cup | Olive oil |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
1. Separate endive leaves and cut into thin strips. Arrange endive, radicchio, arugula, sweet pepper strips, artichokes and cheese in a serving bowl.
2. To prepare dressing, in a small bowl, whisk together mustard, both vinegars, oil, salt and pepper. Pour over salad. Toss and serve. Prep.
Time: 20 minutes Yield: 6 servings Typed in MMFormat by cjhartlin@... Source: A Passion for Fresh Posted to MM-Recipes Digest V4 #11 by cjhartlin@... on Jun 24, 1999