i. Cugini Italian Salad (3 PTS)

Recipe Ingredients

4 cups	948ml	Arugula (4 to 6 oz.)
1		Radicchio (about 1/2 lb.)
1		Belgian endive (about 1/4 lb.)
3 tablespoons	45ml	Balsamic vinegar
3 tablespoons	45ml	Extra-virgin olive oil
1/4 teaspoon	1.3ml	Minced garlic
2 oz	56g	Parmesan cheese
		Fresh-ground pepper
		Salt

Recipe Instructions

1. Rinse and drain arugula; discard coarse stems and discolored

leaves. Trim and discard root ends from radicchio and endive, and

separate each head into leaves; rinse and drain. Wrap arugula,

radicchio, and endive separately in towels and enclose together in a

plastic bag. Chill at least 15 minutes or up to 1 day.

2. In a wide bowl, mix vinegar, olive oil, and garlic. Mound arugula

in the bowl and top with radicchio (break any very large leaves in

half), then endive. Shave parmesan onto salad (see notes) and

sprinkle generously with pepper. To serve, lift with 2 forks or

spoons to mix; add salt to taste.

Per serving: 112 cal., 77% (86 cal.) from fat; 4.4 g protein; 9.6 g

fat (2.6 g sat.); 3.2 g carbo (0.9 g fiber); 164 mg sodium; 6.4 mg

chol.

NOTES: Use a vegetable peeler to shave the cheese into very thin slices.

MC formatted by Tara {[email protected]}

Posted to: MasterCookFormatting

Source:
i. Cugini, Santa Monica; Sunset, September 2000

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