Tossed Radicchio and Endive
Recipe information
Yield
serves 4
Ingredients
2 tablespoons red-wine vinegar
2 tablespoons olive oil
1 tablespoon honey
Coarse salt and fresh ground pepper
1 medium radicchio (8 to 10 ounces), halved, cored, and thinly sliced lengthwise
2 medium Belgian endives (4 to 5 ounces each), ends trimmed, halved crosswise and thinly sliced lengthwise
Preparation
In a large bowl, whisk together the vinegar, oil, and honey; season with salt and pepper. Add the radicchio and endives, and toss to coat.
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
