| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Belgian |
December 19 |
1 |
servings |
INGREDIENTS
| 3 |
bn |
Arugula; cut crosswise into |
|
|
; 1 1/2 pieces, |
|
|
; washed well, and |
|
|
; spun dry (about 12 |
|
|
; cups) |
| 1 |
md |
Head radicchio; torn into bite-size |
|
|
; pieces (about 3 |
|
|
; cups) |
| 4 |
|
Belgian endives; cut crosswise into |
|
|
; 1 1/2-inch pieces |
|
|
; and the leaves |
|
|
; separated (about 4 |
|
|
; cups) |
| 1 |
|
Carrot; shredded |
| 1/4 |
c |
Olive oil; or to taste |
| 1 |
tb |
Fresh lemon juice; or to taste |
INSTRUCTIONS
In a salad bowl toss together the arugula, the radicchio, the
endives, and the carrot. Drizzle the salad with the oil and toss it
well. Drizzle the salad with the lemon juice, season it with salt and
pepper, and toss it well.
Serves 6 to 8.
Gourmet December 1993
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