Zucchini and Endive Salad with Broke Blackberry-Serrano Vinaigrette

This lettuce-free salad features a sweet-sour vinaigrette with surprise bursts of heat from serrano chile. Letting the dressing macerate for 5 minutes helps to blend all the flavors.

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Servings
4

Ingredients

Vinaigrette

  • 1/3 cup chopped blackberries
  • 5 Tbs. olive oil
  • 10 thin slices serrano chile
  • 3 Tbs. cider vinegar
  • 2 Tbs. finely chopped white onion

Salad

  • 2 medium zucchini (1 lb.), peeled into ribbons with vegetable peeler (3 1⁄3  cups)
  • 1 large head endive,leaves separated
  • 1 head radicchio, leaves separated
  • 1 1/2 cups cooked chickpeas, or one 15-oz. can chickpeas, rinsed & drained
  • 1 cup blackberries
  • 2 Tbs. chopped pecans

Preparation

1. To make Vinaigrette: Stir together all ingredients with fork, mashing blackberries slightly. Let stand 5 minutes.

2. To make Salad: Toss together zucchini, endive, radicchio, and chickpeas on large platter. Spoon Vinaigrette over Salad, and garnish with blackberries and pecans. 

Nutrition Information

  • Serving Size 1 1/4 cup
  • Calories 229
  • Carbohydrate Content 23 g
  • Cholesterol Content 0 mg
  • Fat Content 13 g
  • Fiber Content 7 g
  • Protein Content 8 g
  • Saturated Fat Content 1 g
  • Sodium Content 161 mg
  • Sugar Content 7 g

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