Bitter Greens Salad with Aged Balsamic, Pine Nuts & Currants

5.0 (1)
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.

Yield: 8 servings
Active Time: 20
Total Time: 20

Ingredients

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

Preparation

  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

Nutrition Per Serving

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

Nutrition Bonus

Carbohydrate Serving 1

Exchanges 1 vegetable, 1/2 fruit, 3 fat

From EatingWell March/April 2012