📝 About This Recipe
This sophisticated salad celebrates the bold, peppery, and pleasantly bitter notes of classic Italian chicories, balanced perfectly by a silky honey-mustard dressing. Vibrant shades of ruby radicchio and pale cream endive create a visual masterpiece that is as crunchy as it is refreshing. It is a quintessential winter salad that cleanses the palate and brings a touch of Venetian elegance to your dining table.
🥗 Ingredients
The Chicory Base
- 1 medium head Radicchio di Chioggia (torn into bite-sized pieces)
- 3 heads Belgian Endive (sliced lengthwise or leaves separated)
- 1 head Treviso Radicchio (sliced into 1-inch ribbons)
The Vinaigrette
- 1/3 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 2 tablespoons Sherry Vinegar (or champagne vinegar)
- 1 teaspoon Dijon Mustard (smooth style)
- 1 tablespoon Wildflower Honey (to balance the bitterness)
- 1 small Shallot (finely minced)
- 1/2 teaspoon Sea Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Toppings and Texture
- 1/2 cup Walnut Halves (toasted and roughly chopped)
- 1/2 cup Gorgonzola Dolce (crumbled, chilled)
- 2 tablespoons Fresh Chives (finely snipped)
- 1/2 piece Green Apple (thinly sliced into matchsticks)
👨🍳 Instructions
-
1
Begin by prepping your walnuts. Place the walnut halves in a small dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan frequently, until they are fragrant and golden. Remove immediately and set aside to cool.
-
2
Prepare a large bowl of ice water. This is a chef's secret to mellowing the intense bitterness of chicories while keeping them incredibly crisp.
-
3
Core the radicchio heads by cutting a 'V' shape into the base. Tear the leaves of the round radicchio into manageable 2-inch pieces and slice the Treviso into ribbons.
-
4
Trim the base of the Belgian endives. Separate the outer leaves and slice the inner cores lengthwise. Add all the prepared greens into the ice water bath for 5-10 minutes.
-
5
While the greens soak, make the vinaigrette. In a small glass jar or bowl, combine the minced shallot, sherry vinegar, honey, and Dijon mustard.
-
6
Slowly whisk in the extra virgin olive oil in a steady stream until the dressing is emulsified and thickened. Season with salt and pepper, then taste—it should be bright and slightly sweet.
-
7
Remove the greens from the ice water and dry them thoroughly using a salad spinner. Excess water is the enemy of a well-dressed salad.
-
8
Slice the green apple into thin matchsticks. To prevent browning, you can toss them in a tiny drop of vinegar or lemon juice.
-
9
In a large, wide wooden bowl, combine the dried radicchio and endive leaves. Drizzle about half of the vinaigrette over the greens.
-
10
Use your hands to gently toss the leaves, ensuring every crevice is lightly coated with the dressing. Chicories are sturdy and can handle a vigorous toss.
-
11
Scatter the apple matchsticks and toasted walnuts over the top. Add the crumbled Gorgonzola dolce, being careful not to over-mix so the cheese stays in distinct pieces.
-
12
Add the remaining dressing if needed, garnish with fresh chives, and finish with a final crack of black pepper before serving immediately.
💡 Chef's Tips
Soaking radicchio in ice water for 10 minutes significantly reduces its sharp bitterness without losing its crunch. Always toast your nuts; it releases essential oils that provide a much deeper flavor profile to the salad. If you find Gorgonzola too strong, substitute with a creamy Goat cheese or shaved Pecorino Romano for a saltier kick. Make sure the greens are bone-dry after washing; vinaigrette will slide right off wet leaves, leaving you with a soggy mess. For a vegan version, swap the honey for maple syrup and the cheese for toasted sunflower seeds or a vegan feta.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Pinot Grigio or a dry Riesling to complement the bitter greens. Serve alongside a rich, creamy risotto or a buttery pasta dish to provide a refreshing contrast. This makes an excellent accompaniment to roasted poultry or a seared steak. For a light lunch, serve with a warm, crusty sourdough baguette and salted butter. Present on a large, flat platter rather than a deep bowl to showcase the beautiful colors and textures of the leaves.