Directions:
- Combine dill, oil, vinegar, sugar, and mustard in a blender
- Puree until smooth
- Transfer to a large bowl and season to taste with the salt and pepper
- Set this aside…
- Trim off the bottom of the heads of endive
- Separate 12 outer leaves
- Wrap separated leaves in damp paper toweling
- Refrigerate until ready to serve
- Cut the remaining endive heads in half lengthwise
- Then
- Cut crosswise into thin slices
- Add these to the bowl with the radishes
- Toss to coat evenly
- Cover and refrigerate until ready to serve
- To serve:
- Place leaves of butter lettuce and reserved endive leaves on the plate
- Top with the cucumber mixture
- Drizzle over the plate with any leftover dressing remaining
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 535.08 Kcal (2240 kJ) | ||
| Calories from fat | 123.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.72g | 21% | |
|---|---|---|---|
| Sodium | 528.29mg | 22% | |
| Potassium | 20.71mg | 0% | |
| Total Carbs | 83.4g | 28% | |
| Sugars | 0.62g | 2% | |
| Dietary Fiber | 78.04g | 312% | |
| Protein | 26.47g | 53% | |
| Vitamin C | 208.8mg | 348% | |
| Iron | 26.2mg | 146% | |
| Calcium | 1041.3mg | 104% | |
| Amount Per 100 g | |||
| Calories | 23.98 Kcal (100 kJ) | ||
| Calories from fat | 5.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.61g | 21% | |
|---|---|---|---|
| Sodium | 23.67mg | 22% | |
| Potassium | 0.93mg | 0% | |
| Total Carbs | 3.74g | 28% | |
| Sugars | 0.03g | 2% | |
| Dietary Fiber | 3.5g | 312% | |
| Protein | 1.19g | 53% | |
| Vitamin C | 9.4mg | 348% | |
| Iron | 1.2mg | 146% | |
| Calcium | 46.7mg | 104% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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