Bitter Greens Salad with Aged Balsamic, Pine Nuts & Currants
From: EatingWell Soups Special Issue April 2016
This salad features a colorful combination of escarole, endive and radicchio, along with currants, pine nuts and Parmesan. Serve as a first course or to accompany grilled steaks rubbed with rosemary and garlic.
By:Eataly and Lidia BastianichEatingWell Recipe Contributor