Lettuce, Radicchio and Goat Cheese Salad
Published October 8, 1991
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon finely chopped garlic
5 tablespoons olive oil
Salt and freshly ground pepper to taste
3 cups lettuce, washed and dried
2 cups radicchio, washed and dried
¼ pound goat cheese, crumbled
Nutritional analysis per serving (4 servings)
3 grams carbs; 13 milligrams cholesterol; 242 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 23 grams fat; 1 gram fiber; 280 milligrams sodium; 6 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the dressing, place mustard in bowl and add vinegar and garlic. Start beating with wire whisk and add oil slowly, then salt and pepper to taste. Blend well.
- Step 2
Add the lettuce, radicchio and cheese, toss well and serve.
Private Notes
Comments
Too much dressing for the amount of greens, so I added more radicchio (ended up with roughly equal amount as lettuce). Unlike Frances, I did use the entire T of Dijon but might have cut back if it had been a strong one. On the other hand, a whole T of chopped garlic seemed excessive, even to this garlic-lover. I used one fat clove, microplaned, and it was plenty garlicky.
Cut the mustard back to one teaspoon. Otherwise it overwhelms the goat cheese.