2000s Recipes + Menus
Endive and Radicchio Salad
Serves4 to 6
- Active Time:20 min
- Start to Finish:20 min
January 2004
- 3 Belgian endives
- 1/4 lb radicchio
- 1 tablespoon Dijon mustard
- 1 tablespoon Sherry vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons grapeseed or canola oil
- 1 teaspoon Asian sesame oil
- 2 scallions, finely chopped (1/4 cup)
- 1 tablespoon sesame seeds, toasted (see Tips)
- 1 teaspoon black sesame seeds (optional)
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Trim endives and halve lengthwise. Cut pieces in half crosswise, then cut lengthwise into 1/4-inch-wide strips.
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Cut radicchio in half and discard core, then cut lengthwise into 1/4-inch-wide strips. Soak radicchio and endives in a large bowl of very cold water to crisp, 10 minutes, then drain and dry.
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Whisk together mustard, vinegar, sugar, salt, pepper, grapeseed oil, and sesame oil in another large bowl until emulsified.
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Add endives, radicchio, scallions, and sesame seeds and toss until coated well.
- Keywords
- lillian chou,
- vegetarian,
- vegan,
- salad,
- winter holidays
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