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Serves: 8

Serves: 8
Preparation time: 20 minutes
No cooking time
Total time: 20 minutes


  • 2 heads radicchio, washed, dried and separated into leaves
    2 large Belgian endives, washed, root end cut off separated into leaves
    1 bunch watercress, stems trimmed, washed and dried
    3 ounces feta cheese, crumbled
    1/2 cup walnut halves, lightly toasted

    For dressing:
    1 tespoon Dijon mustard
    2 tablespoons red wine vinegar
    salt and pepper to taste
    1/4 cup walnut oil
    1/4 cup extra virgin olive oil


  • Toss radicchio, endive and watercress in a large salad bowl.
    Top with crumbled feta cheese and sprinkle with walnuts.
    Beat together the dressing ingredients.
    Just before serving, toss salad with the dressing
Print Recipe
on The World Cuisine

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