BAG (0)
By purchasing Route protection, you ensure your EyeSwoon order is covered should the unpredictable occur. Replacements or refunds are often processed within a matter of hours by the Route team.
View My Bag
Food The Bite:

Red Endive and Pink Radicchio Salad

Red Endive and Pink Radicchio Salad
balancing bitter and sweet

Shapes, composition, texture, color, contrast, and flavors. I think of all of these things when I am developing a recipe and styling a dish through the lens. I am never not infusing my love of culinary with my eye for design — can’t help it.

Bitter endive and pink radicchio with pear, dates, blue cheese, and candied walnuts. Dressed in a citrus vinaigrette with Dijon and a touch of honey. Finished with fresh orange juice & zest. Super vibrant with just the right balance of bitter and to counterbalance all the rich flavors we indulged in over the holidays.

Red Endive and Pink Radicchio Salad

Athena Calderone


1 head pink radicchio, roughly torn
2 red endive, trimmed and leaves pulled apart
1 pear, halved and thinly sliced
4 Medjool dates, quartered vertically
2 Tablespoons orange juice
2 Tablespoons lemon juice
1/2 clove garlic, finely grated
1 Tablespoon Dijon mustard
1 Teaspoon honey
1/3 cup extra virgin olive oil
2 – 3 oz. blue cheese
1/2 cup candied walnuts
1 teaspoon orange zest


To make the salad: Toss pink radicchio, red endive, pear, and Medjool dates together on a shallow platter.

To make dressing: Combine orange juice, lemon juice, garlic, Dijon mustard, and honey together in a small mason jar. Shake to combine. Slowly stream in olive oil as you whisk vigorously.

To serve: Drizzle dressing over salad and finish with candies walnuts, blue cheese, and orange zest.

Share this Swoon –