Endive Salad with Radishes
Because of the sheer deliciousness of Spain's olive oils and vinegars, salads are simple affairs. Dad will approve.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 57 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 75 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit C | 7% |
| folate | 9% |
-
6 cups (1.5 L) sliced Belgian endive, Romaine lettuce or escarole
1/2 cup (125 mL) thinly sliced Spanish or other sweet onion
8 radishes, thinly sliced
3 tbsp (50 mL) extra-virgin olive oil
4 tsp (20 mL) sherry vinegar
1/4 tsp (1 mL) each salt and pepper
Preparation:
Place endive, onion and radishes in salad bowl. (Make-ahead: Cover with damp towel then plastic wrap; refrigerate for up to 4 hours.)
Whisk together oil, vinegar, salt and pepper; pour over salad and toss to coat.
Additional Information
Source
Canadian Living Magazine: June 2005
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