Radicchio, Endive & Carrot Salad with Balsamic Dressing

side salad radicchio belgin endive green onion carrot2

I’m a sucker for a salad.  Not as a supper really, but more for a bold and flavourful side.  Rarely does a supper pass in this house without a side salad…homemade mix, homemade salad, all taste.  I prefer to make my own dressing as store-bought ones usually have too much sodium.  Dont be scared off of mixing your own dressing…you really only need a vinegar, oil, S&P, and maybe mustard or honey if you’re feeling adventurous!  This side salad is full of flavour and colour, making it an ideal side for nearly any dish!



1/2 Radicchio, cut lengthwise
1 whole Endive, cut lengthwise
1 carrot, very thinly sliced
1 cup fennel, thinly sliced
2 stalks of green onion, chopped into small pieces
1 plum tomato, rough chopped
Kosher Salt & Fresh Pepper
Dressing (recipe to follow)


Rinse off all of the vegetables.  They should all be chopped lengthwise.  Keep the carrot as thin as possible.  For the green onion, cut off bottom inch and top tips, and then cut into 1/2 inch pieces.  Once chopped, combine in a serving dish or bowl.  Rough chop the tomato and add that into the bowl.


oil and vinegar for salad

For the dressing.  crack fresh pepper onto salad (I usually count 7 cracks or so).  Add a good sized pinch of kosher salt.  Drizzle the balsamic oil (You can see the bottle above – about 4 times).  Drizzle EVOO over the salad (probably about 10 times or so).  Toss to combine.  Taste, and re-season if necessary.

Healthy, fresh, homemade deliciousness.  Enjoy!

side salad radicchio belgin endive green onion carrot balsamic dressing


Mangia!  Let’s Eat!

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