Cut 1 1/2 inches from the root end of the 2 endives and the radicchio head, and cut these root end pieces into 1/2-inch chunks. (You should have 3 about cups.) Reserve the pointed endive leaf tips and the radicchio leaves for use later in the recipe. Combine the root end chunks with the shredded carrot and nuts in a bowl. Combine the dressing ingredients in a mall bowl, then add the dressing to the endive and radicchio pieces, carrots, and nuts. Toss well. Arrange the radicchio leaves attractively on four plates, and spoon the dressed mixture into the center of the leaves. Arrange the endive leaf tips so they stand, pointed tips up, next to one another all around the dressed salad. Serve immediately. Yield: 4 servings. Recipe by: COOKING LIVE SHOW #CL9215
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (354g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 720 (92%)|
|Amt Per Serving||% DV|
|Total Fat 80g||107 %|
|Saturated Fat 9.3g||46 %|
|Monounsaturated Fat 35.6g|
|Polyunsanturated Fat 32.2g|
|Cholesterol 0mg||0 %|
|Sodium 347.8mg||12 %|
|Potassium 368.2mg||10 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 6.4g|
|Protein 10.7g||15 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 780
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