Bitter Greens Salad with Aged Balsamic, Pine Nuts & Currants

Bitter Greens Salad with Aged Balsamic, Pine Nuts & Currants

This salad features a colorful combination of escarole, endive and radicchio, along with currants, pine nuts and Parmesan. Serve as a first course or to accompany grilled steaks rubbed with rosemary and garlic.

From EatingWell: March/April 2012
Yield: 8 servings
Active Time: 20
Total Time: 20


  1. 2 heads Belgian endive, trimmed
  2. 1 large head escarole, trimmed
  3. 1 head Treviso or radicchio, trimmed
  4. 5 tablespoons extra-virgin olive oil
  5. 1/4 cup balsamic vinegar, preferably aged
  6. 1/4 teaspoon salt
  7. Freshly ground pepper to taste
  8. 1/2 cup freshly grated good-quality aged Parmigiano-Reggiano
  9. 1/2 cup toasted pine nuts
  10. 1/2 cup currants


  1. Cut endive in quarters lengthwise. Slice escarole (and radicchio, if using) in half, then cut each half into 4 wedges.
  2. Combine oil, vinegar, salt and pepper in a small bowl.
  3. Arrange the greens on 8 plates. Drizzle with the vinaigrette, then top with 1 tablespoon each Parmesan, pine nuts and currants.


Nutrition Per Serving: 207 calories; 16 g fat (3 g sat, 9 g mono); 4 mg cholesterol; 13 g carbohydrates; 5 g protein; 4 g fiber; 167 mg sodium; 429 mg potassium.

Nutrition Bonus:

1 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 fruit, 3 fat