Total Time
10mins
Prep 10 mins
Cook 0 mins

I clipped this recipe from an old issue of Victoria magazine. Instead of buying a whole head of radicchio and arugula for this recipe, you can just get a beg of premixed European style salad greens. You will need to get a head of Blegian endive (aka chicory).

Ingredients Nutrition

  • 1 head endive, washed and leaves separated (aka chicory)
  • 1 bunch fresh watercress (or a mixture of the two) or 1 bunch arugula (or a mixture of the two)
  • 1 leaf radicchio (optional) or 1 leaf red cabbage, shredded finely, to garnish (optional)
  • 1 cup cooked beet, thinly sliced (may be canned)
  • for the dresssing

  • 4 tablespoons walnut oil (or any other flavored oil you prefer)
  • 3 tablespoons raspberry vinegar
  • 1 pinch sugar, to taste
  • salt, to taste (optional)
  • pepper, to taste (optional)

Directions

  1. Wash salad greens and dry well.
  2. Place several endive leaves on each of 4 plates, setting them in pattern like flower petals, with the ends meeting in the cetner of the plate.
  3. Portion some watercress leaves in the center.
  4. Place some beet slices decoratively in the cetner of the watercress, layering them neatly.
  5. Garnish with some shredded radichhio or red cabbage, if desired.
  6. Whisk together dressing ingredients, taste and adjust any seasonings as needed.
  7. Spoon some dressing over each salad and serve any extra dressing in a small dish on the table.