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Red Cabbage, Radicchio and Endive Salad

Vegetarian • Gluten free • 20 mins to prepare


2 Belgian endives
1 Fennel, small bulb
2 tbsp Flat-leaf parsley
1 Radicchio, small
1/2 Red cabbage, small


2 tbsp Maple syrup, pure

Baking & Spices

1 Sea salt and freshly ground pepper

Oils & Vinegars

2 tbsp Apple cider vinegar
1/4 cup Olive oil, extra virgin
2 tbsp Walnut oil

Nuts & Seeds

1/2 cup Walnuts, toasted


1/4 cup Goat cheese
  • Emily Schroeder Orvik

    Ingredients For the Salad 1/2 small red cabbage, finely shredded (using a mandoline or the shredding disk of a food processor if possible) 1 small radicchio, finely shredded 2 Belgian endives, finely shredded 1 small fennel bulb, fronds reserved and finely shredded 2 Tablespoons finely chopped flat-leaf parsley 1/2 cup / 60g toasted walnuts, roughly chopped 1/4 cup / 30g crumbled goat cheese (optional) For the Dressing 2 Tablespoons /15ml apple cider vinegar 2 Tablespoons / 15ml pure maple syru

  • Lisa Romano-Stankowski

    Red Cabbage, Radicchio and Endive Salad with Walnuts | Skinny Mom | Where Moms Get The Skinny On Healthy Living

  • Sara Engquist

    Red Cabbage, Radicchio and Endive Salad Recipe with Walnuts and Goat Cheese | A Winter Salad | Gourmande in the Kitchen

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Winter Market Salad- Winter market salad 1/4 cup walnuts, toasted 2 Belgian endives, cores removed, separated into spears 1 head of radicchio, torn into pieces 2 D’Anjou pears, cored, and cut into eights 1 bunch watercress, rinsed and leaves removed 1/4 pound of Roquefort, crumbled Vinaigrette: 1 shallot, diced 1 tablespoon red wine vinegar 3 tablespoons olive oil Salt and freshly ground pepper to taste