Gruyere, Belgian Endive and Tagliatelle Salad with Creamy Chive Dressing

  • Active Time 15m
  • Total Time 30m

Serves 4-6


  • 6 1/2 ounces fine tagliatelle pasta
  • 6 1/2 ounces Belgian endive, washed and finely shredded
  • 1 head radicchio, washed and finely shredded
  • 3 ounces Gruyere cheese shavings
  • 1/2 large red bell pepper, finely sliced
  • For Dressing:
  • 2 tablespoons lemon juice
  • 3 tablespoons light olive oil
  • 2 tablespoons light cream
  • 1 tablespoon mayonnaise
  • 2 tablespoons snipped fresh chives


Cook the tagliatelle in boiling salted water until al dente. Run under cold water and drain. Set aside until cold.

Combine all of the salad ingredients and the pasta in a large mixing bowl.

FOR DRESSING: Combine all of the dressing ingredients in a small bowl. Add salt and pepper to taste. Whisk together thoroughly. Pour the dressing over the salad and toss thoroughly.

Serve at room temperature.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2553

nutrition information per serving

1197 calories; 87g total fat; 182mg cholesterol; 2741mg sodium; 68g carbohydrates; 12g fiber; 40g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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