Suzanne Hollander, MS, RD

As a dietitian, home cook, and enthusiast of all-things-delicious, I'm often asked, "so what do YOU eat?" Here's a blog to answer that very question! My hope is that you'll find (even just a little) inspiration from some of my favorite recipes, restaurants, party-ideas and food musings for your own happy, healthy, food-loving lifestyle.

Sunday, July 7, 2013

Endive, Artichoke & Fig Salad with Lemon-Garlic Vinaigrette

Overdo it over the holiday weekend? Enjoy this light, refreshing salad, made with artichoke hearts and 2 forms of endive: frisee & radicchio. Endive varieties are similar to lettuce, though heartier and slightly bitter. Mixed with the vinaigrette and tossed with sweet figs, this salad is full of flavor! 

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
Serves 6

For vinaigrette:
Juice of 2 lemons
2 Tbs Dijon mustard
1 large garlic clove, minced
Salt and pepper
3 Tbs olive oil

For salad:
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

  1.  Make vinaigrette: whisk lemon juice, mustard, and garlic. Add salt and pepper. Continue whisking and slowly drizzle olive oil into mixture.
  2. 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.
  3.  Place sliced figs on top of salad. Serve cold or at room temperature. 

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