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).
- 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)
- Wash salad greens and dry well.
- 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.
- Portion some watercress leaves in the center.
- Place some beet slices decoratively in the cetner of the watercress, layering them neatly.
- Garnish with some shredded radichhio or red cabbage, if desired.
- Whisk together dressing ingredients, taste and adjust any seasonings as needed.
- Spoon some dressing over each salad and serve any extra dressing in a small dish on the table.