The Nutrition Rundown: An excellent source of vitamin A (for immune-health and vision) and a hefty dose of filling fiber. Get tons of flavor for not-too-many calories.
Endive, Artichoke & Fig Salad with Lemon-Garlic Vinaigrette
Juice of 2 lemons
2 Tbs Dijon mustard
1 large garlic clove, minced
Salt and pepper
3 Tbs olive oil
1 head frisee (aka curly endive), end removed and leaves roughly chopped
1 head Treviso (or Radicchio), end removed and sliced
1 ½ cups artichoke hearts, quartered (use steamed frozen or fresh, or drain canned)
3 Tbs toasted pine nuts
~5 figs, sliced
- Make vinaigrette: whisk lemon juice, mustard, and garlic. Add salt and pepper. Continue whisking and slowly drizzle olive oil into mixture.
- Toss frisee, Treviso, artichoke hearts, and pine nuts in large bowl with vinaigrette. Add vinaigrette and toss. Taste and season salad with salt and pepper as needed.
- Place sliced figs on top of salad. Serve cold or at room temperature.