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Ingredients
- 8 c. bite-size pcs of escarole rinsed and spun dry
- 2 c. bite-size pcs of radicchio rinsed and spun dry
- 1 1/2 Tbsp. white-wine vinegar
- 1/4 tsp aniseed
- 1/4 c. extra virgin olive oil (preferably extra-virgin)
Directions
- In a large bowl toss together the escarole and the radicchio. In a blender blend together the vinegar, the aniseed, and salt and pepper to taste, with the motor running add in the oil in a stream, and blend the dressing till it is emulsified. Drizzle the dressing over the greens and toss the salad well.
- Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 149g | |
| Calories 498 | |
| Calories from Fat 479 | 96% |
| Total Fat 54.18g | 68% |
| Saturated Fat 7.5g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 229mg | 7% |
| Total Carbs 3.32g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.44g | 0% |
| Protein 1.05g | 2% |
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