Arugula, Endive, and Radicchio Salad with Mustard Vinaigrette


  • 1 1/2 bunches arugula
  • 3 Belgian endives, cut crosswise into thirds and leaves separated
  • 2 medium heads radicchio, torn into bite-size pieces
  • 1 1/2 tablespoons malt vinegar* or Sherry vinegar*
  • 2 teaspoons Dijon mustard
  • 5 tablespoons extra-virgin olive oil
  • freshly ground black pepper to taste

    • *available at specialty food shops and some supermarkets


    Can Be Prepared In 45 Minutes Or Less.

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