A delicious winter salad that would also be great alongside pork chops.
Recipe information
Yield
Makes 6 servings
Ingredients
4 1/2 tablespoons fresh lemon juice
1 1/2 large shallots, finely chopped
1/2 teaspoon finely grated lemon peel
4 1/2 tablespoons extra-virgin olive oil
2 3 -to 4-ounce heads of frisée, coarsely torn
2 small heads of Belgian endive, cut crosswise into thin strips
2 small Pink Lady or Jazz apples, quartered, cored, cut into matchstick-size strips
9 radishes, trimmed, thinly sliced
3 tablespoons coarsely chopped fresh Italian parsley
Preparation
Step 1
Combine lemon juice, chopped shallots, and grated lemon peel in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewhisk before using.
Step 2
Combine frisée, endive, apples, radishes, and parsley in large bowl. Toss salad with dressing and serve.
Nutrition Per Serving
Per serving: 159.2 kcal calories
62.2 % calories from fat
11.0 g fat
1.6 saturated fat
0 mg cholesterol
14.8 g carbohydrates
6.9 g dietary fiber
6.0 g total sugars
7.9 g net carbohydrates
2.9 g protein
#### Nutritional analysis provided by Bon Appétit
