| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1/4 cup fresh lemon juice
- 2 teaspoons grated lemon peel
- 1 teaspoon honey
- 1 teaspoon salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1/2 cup olive oil
- 1 head romaine lettuce, coarsely chopped
- 4 Belgian endives, thinly sliced crosswise
- 1 cup pitted kalamata olives, halved
- 1 cup (lightly packed) fresh Italian parsley leaves, coarsely chopped
- 3/4 cup (lightly packed) fresh basil leaves, torn into bite-size pieces
Instructions
- Blend the lemon juice, lemon peel, honey, 1 teaspoon of salt, and 1/4 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
- Toss the lettuce, endive, olives, parsley, and basil in a large bowl with enough dressing to coat. Season the salad with more salt and pepper, to taste, and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 220 |
| Total Fat | 21 g |
| Saturated Fat | 3 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 180 mg |
Reviews
This salad is so light and refreshing. Every year we make Italian Easter pizza on Holy Saturday and invite friends. Since the main dish is so rich and filling, I make this salad as the first course. Every one of our friends loves it and it’s become part of the tradition in our house. There’s never any leftovers of this salad! Thank you Giada for a great addition to our annual get together.
Very refreshing and was a nice compliment to a hearty pasta dish. Very easy and is wonderful for company as it takes no time at all to prep.
I doubled the amount of dressing and increased the honey based upon what other reviewers stated, but still found the salad to be very strong, harsh and somewhat bitter tasting. It was not well liked by the 8 adults who politely tried to eat it. Not even a polite comment was made. I will not make it again.
I took this to a dinner party where pasta was served. Perfect with pasta! I increased the honey a bit as other reviewers had suggested. Everyone wanted the recipe.
A simple, refreshing summer salad. I used olives that had been marinated in chills for a little kick. Love the idea someone mentioned about a blended cucumber! I will try that next time.
This salad is so amazingly light and fresh, and went along great with my stuffed chicken marsala. Added some thin-sliced leeks, which I thought was a tasty addition.
This is a great lemony dressing. I actually added 1 shredded cucumber to the mix in the blender and oh so good for a nice, light green salad.
Great to serve along side a heavy main course. Crisp, light & easy to make. The lemon in the vinagrette makes the whole thing light. I think you could use whatever you wanted as greens. And I carefully bought, but then forgot — twice — to add the olives. But it was still a great light, refreshing salad.
This salad was a huge win. I was not sure if I’d like it much based on the simplicity of ingredients, but together, they were light, fresh, and wonderful. It was a great accompaniment to the richness of gnocchi. The lemon/honey dressing balanced the bitter greens nicely. We will definitely make it again in the future.
Great salad – very light and fresh… just divine alongside Ina’s turkey lasagna. It was a hit with our dinner guests! I did add more honey to the dressing ( about 2tsp total as other reviewers mentioned it was very tart. We were pleased with the hint of sweetness to balance the slightly bitter endive in the salad. Will make this again!