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Radicchio, Endive and Citrus Salad

Serves: 6

Preparation Time: 15 min

This salad adds a touch of festive flavor, colour and crunch to your meal. The fresh citrus adds juiciness to each bite

Ingredients

1 (about 12 oz or approximately 9 cups) small head radicchio 375 g
2 (about 8 oz) Belgian endives, trimmed 227 g
2  navel oranges, peeled, sliced or chopped 2 
3/4 cup crumbled light feta cheese 175 mL
2 tbsp chopped black olives (optional) 30 mL
3 tbsp aged balsamic vinegar 45 mL
4 tsp canola oil 20 mL
1 tbsp lemon juice 15 mL
1 tbsp chopped fresh parsley 15 mL
1/2 tsp dried oregano leaves 2 mL
Serve the dressing on the side or drizzle over the salad just before serving. 

Instructions

Step 1
Cut radicchio in half and cut out hard inner core. Tear leaves into bite size pieces and place decoratively onto large serving platter. Repeat with endives and sprinkle over radicchio. Top with oranges and sprinkle with feta and olives, if using. Cover and refrigerate for up to 2 hours.

Step 2
Dressing: In a small bowl, whisk together vinegar, oil, lemon juice, parsley, and oregano. Drizzle over salad before serving.

Step 3
Make-ahead: Radicchio and endive can be prepared the night before on the platter; cover well and refrigerate. Dressing can also be made the night before and refrigerated.

Tips

To add a contrast of colour to the salad look for different varieties of oranges such as Cara Cara which are a brighter almost red interior colour.

Nutrition & Notes

Nutrition Information
Valeur nutritive
Per serving (1/6th recipe)
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 130 kcal
Fat / Lipides 6 g
Saturated / saturés 2 g
+ Trans / trans 0 g
Cholesterol / Cholestérol 15 mg
Sodium / Sodium 230 mg
Carbohydrates / Glucides 13 g
Fiber / Fibres 3 g
Sugars / Sucres
Protein Protéines 4 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Recipe provided by CanolaEatWell.ca.

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