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 Baby Arugula| Kale & Endive Salad in a Crispy Radicchio Bowl
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Baby Arugula| Kale & Endive Salad in a Crispy Radicchio Bowl

Place half the radicchio leaves in single layer in sheet pan. Roast in 350ºF convection oven 10 min. or until crisp. Cool.,Dressing: Whisk mustard and vinegar until blended. Gradually add oil| whisking constantly until blended.,Salad: Combine ingredients. Add Dressing; mix lightly.,For each serving: Line 1 roasted radicchio with unroasted radicchio leaf; fill with 1-1/4 cups Salad.
16
servings
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Ingredients

32 each radicchio
32 each Dressing
1/3 cup GREY POUPON Country Dijon Mustard
1/3 cup HEINZ Apple Cider Vinegar
2/3 cup extra virgin olive oil
2/3 cup Salad
2 qt. baby arugula
2 qt. kale
1 qt. Belgian endive
1 cup red pepper
1 cup yellow squash
1/4 cup walnuts

Instructions

Preparation Steps
  • Place half the radicchio leaves in single layer in sheet pan. Roast in 350ºF convection oven 10 min. or until crisp. Cool.
  • Dressing: Whisk mustard and vinegar until blended. Gradually add oil, whisking constantly until blended.
  • Salad: Combine ingredients. Add Dressing; mix lightly.
  • For each serving: Line 1 roasted radicchio with unroasted radicchio leaf; fill with 1-1/4 cups Salad.
  • Make Ahead
    Dressing can be prepared ahead of time. Refrigerate up to 3 days before using as directed.