Salad of Arugula, Endive, Radicchio

Name: Salad of Arugula, Endive, Radicchio
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 healthy bunch arugula (3-4 ounces), cleaned (see Preparation); 1 small radicchio rosso, about 4 ounces (or substitute redleaf lettuce); 1 small radicchio rosso, about 4 ounces (or substitute redleaf lettuce); 3 small Belgian endive, about ½ pound; 1 large navel orange, all peel and pith removed; 1 tablespoon balsamic vinegar; 1 tablespoon white wine vinegar; Salt to taste; Pepper to taste; 2 tablespoons olive oil; 2 tablespoons corn oil

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Although there is a brisk touch of orange in this combination, the effect of the whole is bitter, crisp, with a peppery arugula bite: altogether clean and refreshing.

Ingredients

1 healthy bunch arugula (3-4 ounces), cleaned (see Preparation)
1

Europe
Americas
France
Greece
Italy
United States
New York City
Mediterranean
Gluten-free
Vegan

Method

Cut arugula in bite-size pieces. Cut out cores from radicchio and endive; separate leaves. Rinse, and dry thoroughly. Cut to size desired. Wrap and chill.
At serving time combine leaves in bowl. Cut between membranes of orange to section closely, working over salad to catch juices.
Combine vinegars, salt, and pepper; mix. Add oils and blend thoroughly