Radicchio, Endive and Arugula Salad with a Citrus Vinaigrette


  • 2 heads Belgian endive
  • 1 large bunch arugula
  • 2 tablespoons grapefruit juice
  • 2 tablespoons orange juice
  • 1 teaspoon mustard
  • 1/3 cup extra virgin olive oil
  • Salt and pepper to taste
  • + 1 more ingredients
    • 1 head radicchio

1. Slice the head of radicchio into thin slices. Cut endive into rounds. Remove stems from arugula. Wash under cold water and spin dry. 2. In a small bowl combine juices and mustard. Slowly drizzle in olive oil while whisking. Season with salt and pepper.

View full recipe at SpringPad


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