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Escarole Chicory And Radicchio Salad

10min.chef's picture
Ingredients
  Escarole head 1 Small
  Chicory head 1 Small
  Radicchio head 1 Small
  Minced parsley/Minced basil / combination of both 2 Tablespoon
  Red wine vinegar 2 Tablespoon
  Garlic 1 Clove (5 gm), peeled and crushed
  Salt To Taste
  Freshly ground black pepper To Taste
  Olive oil 1⁄4 Cup (4 tbs) (Approximately)
Directions

GETTING READY
1) Wash the chicory, radicchio and escarole. Throw away the bruised or discolored leaves. Dry using paper towels or in a salad spinner.

MAKING
2) In a large salad bowl, combine together the greens, herbs and tadicchio. Use plastic wrap to cover the bowl and place in the fridge till ready to be served.
3) In a small bowl, combine together the vinegar, salt and pepper to taste and garlic. Use a fork to beat till the salt dissolves and then gradually add the olive oil. Keep beating the dressing till it has thickened.
4) Pour the dressing all over the salad. Toss till it is evenly coated.

SERVING
5) Serve immediately after dividing among 4 dinner plates.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Olive
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes

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