Radicchio & Endive Mixed Salad
Looking to spice up your salad game? Look no further than endives and radicchio!
This salad blends the two with creamy goat cheese and toasted almonds, all drizzled with a sweet-tangy dressing. It's a perfect balance of flavors and textures to help sweeten bitter herbs. Pair it with your favorite proteins like chicken or fish for a flavor-packed meal! Provecho amigos!
15 minutes
5 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 550 |
| Fat: | 45 g |
| Carbohydrates: | 38 g |
| Protein: | 6 g |
| Cholesterol: | 25 g |
| Sodium: | 304 mg |
| Fiber: | 1 g |
| Sugars: | 12 g |
| Calculated per serving. | |
Serves: 2
Ingredients
Salad
- 1 whole1 whole1 whole Radicchio
- 4 - 5 whole4 - 5 whole4 - 5 whole Endive (Belgian)
- .5 cup.5 cup.5 cup Butter Lettuce
- 2 Tbsp2 Tbsp2 Tbsp Slivered Almonds (Blanched), any chopped nuts work great!
- 0.333 cup0.333 cup0.333 cup dried, unsweetened Cranberries
- 2 - 4 oz2 - 4 oz2 - 4 oz Goat Cheese, I use a honey-infused goat cheese for extra sweetness - Any goat cheese will work!
- 1 whole1 whole1 whole Shallot
Dressing
- 0.333 cup0.333 cup0.333 cup Extra Virgin Olive Oil
- 0.5 whole0.5 whole0.5 whole Meyer Lemon, Yellow lemon works great!
- 1 Tbsp1 Tbsp1 Tbsp Red Wine Vinegar
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Medjool Date Syrup, Substitute for pomegranate syrup or maple syrup
- 1 Tbsp1 Tbsp1 Tbsp Nutritional Yeast
- 1 - 2 pinch1 - 2 pinch1 - 2 pinch Salt, to taste
- 1 pinch1 pinch1 pinch Black Pepper
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 1. Rinse produce well and thoroughly dry.
- 2. Peel outer layers of radicchio and thinly slice. Set aside.
- 3. Slice the ends off the endives, and thinly slice. Set aside.
- 4. Slice butter lettuce into thin strips as well. Set aside.
- 5. Add oil to a skillet. While the pan warms, slice your shallot into thin rounds. Add a dash of avocado oil and the shallots. Carefully let the shallot crisp until golden brown. Remove from heat after about 3-4 minutes, or once your shallots are crispy.
- 6. For the dressing, combine oil, vinegar, date syrup, salt, nutritional yeast in a jar and shake well.
- 7. In a large bowl, combine greens. Carefully break pieces of goat cheese onto the greens and then add nuts and cranberries.
- 8. Using a spoon, add the dressing over your salad then carefully toss. Add crispy shallots and serve immediately.
- Provecho amigos!
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2 responses to “Radicchio & Endive Mixed Salad”
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Okay you get bonus points for using BOTH veggies of the month in this one!! Gold star!
They went hand in hand – especially with the goat cheese and tangy dressing! Already looking forward to trying more recipes with the two.