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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)
  • Trim endives and halve lengthwise. Cut pieces in half crosswise, then cut lengthwise into 1/4-inch-wide strips.
  • 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.
  • Whisk together mustard, vinegar, sugar, salt, pepper, grapeseed oil, and sesame oil in another large bowl until emulsified.
  • Add endives, radicchio, scallions, and sesame seeds and toss until coated well.