Belgian Endive, Spinach, And Radicchio Salad With Mustard
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Belgian | Dujour06, New | 1 | Servings | |
INGREDIENTS
| 2 | Heads Belgian endive | |
| 1/2 | lb | Spinach, washed stemmed and |
| spun dry | ||
| 1 | Head radicchio, 4-6 ounces | |
| 1 | T | Dijon mustard |
| 1 | T | Balsamic vinegar |
| 1 | t | Tamari |
| 2 | Cloves garlic, finely minced | |
| 1/4 | t | Freshly ground black pepper |
| 2 | T | Olive oil |
| Water, optional |
INSTRUCTIONS
Wipe the endive clean with a damp cloth. Cut off the root end and separate the leaves. Stack the leaves and cut them lengthwise into strips. Follow the same procedure for the radicchio and spinach. Mustard Vinaigrette Directions: Put the mustard, vinegar, tamari, garlic and pepper into a small bowl. Whisk with a fork. Slowly add the olive oil, stirring until blended. If the vinaigrette is too thick, add some water. Combine the lettuces and toss with the mustard vinaigrette. Arrange on each of four dinner plates. S: 4 servings Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9202 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 357
Calories From Fat: 261
Total Fat: 29.7g
Cholesterol: 0mg
Sodium: 1260.8mg
Potassium: 790.7mg
Carbohydrates: 17.6g
Fiber: 9.2g
Sugar: 3.8g
Protein: 11.1g