ENDIVE TRI-COLORE SALAD
Provided by Dave Lieberman
Time 20m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Tear off the large tough stems from the bottom of the arugula. Wash and dry the arugula leaves. Cut the leaves into 1/2-inch shreds. Put the shredded arugula in a large bowl.
- Pull off 20 or so of the largest, nicest outer leaves from the endive. They are going to be your endive cups. Arrange them around the center of a large platter (or 2 smaller plates), leaving space in the center. Cut the remaining endive crosswise into 1/4-inch shreds, starting at the pointy top and stopping when you get to the bitter core. Put the shredded endive in the bowl with the arugula.
- Peel any outer wilted leaves from the radicchio and cut the head in half. Cut out the core and then cut the radicchio into 1/4-inch shreds. Add to the bowl with the arugula and the endive. (You can make the endive cups and prepare the greens up to a couple hours in advance. Cover them with damp paper towels and keep them in the refrigerator until you're ready to dress the salad.)
- To make the dressing: place all the dressing ingredients in a sealable container and shake until totally blended.
- Just before serving, toss the salad with most of the dressing. Fill the endive cups with salad and splatter with the remaining dressing. Serve immediately.
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