Ingredients
- 2 x heads Belgian endive
- 1/2 lb spinach washed, stemmed, and spun dry
- 1 head radicchio - (4 to 6 oz)
- 1 tbl Dijon mustard
- 1 tbl balsamic vinegar
- 1 tsp tamari
- 2 x garlic cloves finely minced
- 1/4 tsp freshly-ground black pepper
- 2 tbl olive oil
- water (optional)
Make it step by step
- 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: 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.
- This recipe yields 4 servings.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.