Escarole and Radicchio Salad

Name: Escarole and Radicchio Salad
Yield: Serves 8
Ingredients: 8 cups bite-size pieces of escarole, rinsed and spun dry; 2 cups bite-size pieces of radicchio, rinsed and spun dry; 1 1/2 tablespoons white-wine vinegar; 1/4 teaspoon aniseed; 1/4 cup olive oil (preferably extra-virgin)

August 20, 2004

Can be prepared in 45 minutes or less.

Recipe information

Yield
Serves 8

Ingredients

8 cups bite-size pieces of escarole, rinsed and spun dry

2 cups bite-size pieces of radicchio, rinsed and spun dry

1 1/2 tablespoons white-wine vinegar

1/4 teaspoon aniseed

1/4 cup olive oil (preferably extra-virgin)

Preparation

In a large bowl toss together the escarole and the radicchio. In a blender blend together the vinegar, the aniseed, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified. Drizzle the dressing over the greens and toss the salad well.

TagsSalad Escarole Chicory Leafy Greens Vegetable Radicchio Side Dinner Lunch Dairy Free Gluten Free Nut Free Vegan Vegetarian Keto Quick Easy 5 Ingredients or Fewer No-Cook Blender Gourmet

Recipe notes

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