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

Ingredients

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

Method

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.

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