Reviews Add Rating & Review 16 Ratings 5 star values: 3 4 star values: 5 3 star values: 4 2 star values: 3 1 star values: 1
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Gallery Romaine, Radicchio, and Endive Salad Credit: Johnny Miller Recipe Summary prep: 15 mins total: 25 mins Servings: 10
Ingredients Ingredient Checklist 1/2 loaf rustic bread 3 tablespoons plus 1/2 cup extra-virgin olive oil, divided Coarse salt and freshly ground pepper 1/4 cup coarse-grain mustard 2 tablespoons finely chopped shallot 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons) 1/2 cup chopped fresh basil leaves 2 pounds mixed baby romaine, radicchio di Treviso, and Belgian endive (about 5 heads romaine, 3 heads radicchio, and 3 heads endive) 3 ounces Parmesan cheese, shaved into curls with a vegetable peeler
Gallery Romaine, Radicchio, and Endive Salad Credit: Johnny Miller
Recipe Summary prep: 15 mins total: 25 mins Servings: 10
Gallery
Romaine, Radicchio, and Endive Salad Credit: Johnny Miller
Romaine, Radicchio, and Endive Salad
Credit: Johnny Miller
Romaine, Radicchio, and Endive Salad
Recipe Summary prep: 15 mins total: 25 mins Servings: 10
Recipe Summary
prep: 15 mins total: 25 mins
Servings: 10
prep: 15 mins
total: 25 mins
prep:
15 mins
total:
25 mins
Servings: 10
10
Ingredients
Ingredients
- 1/2 loaf rustic bread 3 tablespoons plus 1/2 cup extra-virgin olive oil, divided Coarse salt and freshly ground pepper 1/4 cup coarse-grain mustard 2 tablespoons finely chopped shallot 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons) 1/2 cup chopped fresh basil leaves 2 pounds mixed baby romaine, radicchio di Treviso, and Belgian endive (about 5 heads romaine, 3 heads radicchio, and 3 heads endive) 3 ounces Parmesan cheese, shaved into curls with a vegetable peeler
Directions
Preheat oven to 400 degrees. Tear bread into bite-size pieces, and toss with 3 tablespoons oil. Season with salt and pepper. Bake on a rimmed baking sheet until golden brown, about 9 minutes.
Whisk together mustard, shallot, lemon juice, basil, and remaining 1/2 cup oil. Season with salt and pepper.
Trim core ends of salad greens. Cut romaine heads in half lengthwise, and radicchios and endives into quarters lengthwise. Place half the wedges on a platter, and drizzle with 1/4 cup dressing. Top with remaining wedges, and drizzle with another 1/4 cup dressing. Scatter with cheese and croutons, and serve remaining dressing on the side.
Reviews
Add Rating & Review 16 Ratings 5 star values: 3 4 star values: 5 3 star values: 4 2 star values: 3 1 star values: 1
Reviews
Add Rating & Review 16 Ratings 5 star values: 3 4 star values: 5 3 star values: 4 2 star values: 3 1 star values: 1
Add Rating & Review
16 Ratings 5 star values: 3 4 star values: 5 3 star values: 4 2 star values: 3 1 star values: 1
16 Ratings 5 star values: 3 4 star values: 5 3 star values: 4 2 star values: 3 1 star values: 1
16 Ratings 5 star values: 3 4 star values: 5 3 star values: 4 2 star values: 3 1 star values: 1
5 star values: 3 4 star values: 5 3 star values: 4 2 star values: 3 1 star values: 1
All Reviews for Romaine, Radicchio, and Endive Salad
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Romaine, Radicchio, and Endive Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
