Arugula, Endive, and Radicchio Salad

Name: Arugula, Endive, and Radicchio Salad
Yield: Serves 8
Ingredients: 1/3 cup extra-virgin olive oil; 2 tablespoons white-wine vinegar; 2 bunches arugula (about 1 pound); 1 small head radicchio; 2 large Belgian endives

August 20, 2004

This recipe can be prepared in 45 minutes or less.

Recipe information

Yield
Serves 8

Ingredients

1/3 cup extra-virgin olive oil

2 tablespoons white-wine vinegar

2 bunches arugula (about 1 pound)

1 small head radicchio

2 large Belgian endives

Preparation

Step 1
In a bowl whisk together oil and vinegar and season with salt and pepper.
Step 2
Discard coarse stems from arugula. Thinly slice radicchio and cut endives crosswise into 1/2-inch pieces. In a large bowl toss greens with vinaigrette until coated well.

TagsSalad Arugula Leafy Greens Vegetable Radicchio Chicory Endive Side Lunch Dinner Dairy Free Gluten Free Vegetarian Vegan Nut Free Keto Raw 5 Ingredients or Fewer No-Cook Gourmet

Recipe notes

Mango Sticky Rice

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

Soy-Glazed Salmon Bowls

Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.

Grasshopper Brownies

These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.

Easy Egg Custard

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.