| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Salads, Side dish, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | Head chicory | |
| 1/2 | Head curly endive | |
| 1 | Head finocchio | |
| 1 | Head radicchio | |
| 8 | Radishes | |
| 5 | T | Olive oil |
| 2 | T | Red wine vinegar |
| Salt & pepper |
INSTRUCTIONS
Slice the chicory across in thin rings. Divide the endive into leaves & arrange in a salad bowl. Cut the fennel into quarters & then slice each quarter thinly. Mix the fennel & chicory & arrange on the endive leaves. Tear the radicchio into small pieces & place in the bowl. Slice the radishes thinly & sprinkle on top of the salad. Mix together the oil & vinegar. Season well & pour over the salad. Toss well & serve at once.
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Nutrition (calculated from recipe ingredients)
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Calories: 151
Calories From Fat: 149
Total Fat: 16.9g
Cholesterol: 0mg
Sodium: 1.8mg
Potassium: 8.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g