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Recipe Details
Nutrition

Details

DF
Vg
V
LC
HF

11 Ingredients

  • 3 Tbsps dried currants
  • 2 Tbsps canola oil
  • 1 bunch curly endive or escarole (about 3/4 lb), roughly chopped
  • 3 Tbsps toasted pine nuts, walnuts, hazelnuts or pecans
  • 1 Tbsp extra virgin olive oil (optional)
  • 12 Kalamata olives, pitted and sliced
  • 1 head radicchio (about 3/4 lb), cored and roughly chopped
  • 1/2 tsp red pepper flakes
  • Juice of 1 lemon
  • 2 Tbsps oil-packed capers, drained
  • 1 Tbsp orange zest

Preparation

Read recipe preparation at Whole Foods Market  

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