Ingredients
- 1 bunch dandelion leaves, baby mustard greens, arugula or watercress
- 1 head radicchio
- 2 Belgian endives
- 2 tablespoons fresh mint leaves
- 3 tablespoons extra-virgin olive oil
- 7 tablespoons balsamic vinegar
- 4 tablespoons shavings of Parmesan cheese
- Freshly ground black pepper
- Nutritional Information
Nutritional analysis per serving (4 servings)
183 calories; 13 grams fat; 3 grams saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 6 grams protein; 9 milligrams cholesterol; 212 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Rinse and dry the dandelion, mustard greens, arugula or watercress. Remove and discard all heavy stems. Place the greens in a salad bowl. Pull apart the leaves from the head of radicchio and tear them into bite-size pieces. Add to the salad bowl. Slice the endive horizontally about one-half inch thick and add the slices to the bowl, breaking them up. Add the mint leaves.
- Beat oil and vinegar together, pour over salad ingredients and toss.
- Divide salad among four plates and scatter cheese over the top of each. Season with pepper and serve.
Dining and Cooking