I. Cugini Italian Salad
Description
This Italian salad features Arugula (4 to 6 oz., Radicchio (about 1/2 lb., Belgian endive (about 1/4 lb., Balsamic vinegar, Extra-virgin olive oil. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Rinse and drain arugula; discard coarse stems and discolored leaves.
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Trim and discard root ends from radicchio and endive, and separate each head into leaves; rinse and
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drain .
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Wrap arugula, radicchio, and endive separately in towels and enclose together in a plastic bag.
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Chill at least 15 minutes or up to 1 day.
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In a wide bowl, mix vinegar, olive oil, and garlic.
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Mound arugula in the bowl and top with radicchio (break any very large leaves in half), then endive.
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Shave parmesan onto salad (see notes) and sprinkle generously with pepper.
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To serve, lift with 2 forks or spoons to mix; add salt to taste.
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fat (2
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 413.6kcal
- % Daily Value *
- Total Fat 26.7g42%
- Saturated Fat 10.7g54%
- Cholesterol 44.0mg15%
- Sodium 98325.9mg4097%
- Total Carbohydrate 25.8g9%
- Dietary Fiber 9.1g37%
- Sugars 4.7g
- Protein 23.0g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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