Radicchio, Endive and Citrus Salad

Salad:

1 small head radicchio (about 12 oz/375 g or approximately 9 cups)

2 Belgian endives, trimmed (about 8 oz/227 g)

2 navel oranges, peeled, sliced, or chopped (2)

3/4 cup crumbled light feta cheese (175 mL)

2 Tbsp chopped black olives (30 mL) (optional)

Dressing:

3 Tbsp aged balsamic vinegar (45 mL)

4 tsp canola oil (20 mL)

1 Tbsp lemon juice (15 mL)

1 Tbsp chopped fresh parsley (15 mL)

1/2 tsp dried oregano leaves (2 mL)
Salad:
1. Cut radicchio in half and cut out hard inner core. Tear leaves into bite size pieces and place decoratively onto large serving platter. Repeat with endives and sprinkle over radicchio. Top with oranges and sprinkle with feta and olives, if using. Cover and refrigerate for up to 2 hours.
Dressing:
1. In a small bowl, whisk together vinegar, oil, lemon juice, parsley, and oregano. Drizzle over salad before serving.
Make-ahead: Radicchio and endive can be prepared the night before on the platter; cover well and refrigerate. Dressing can also be made the night before and refrigerated.

Nutritional Analysis