Radicchio & Endive Salad

This Radicchio & Endive Salad is the perfect side salad with tons of flavor. It’s bold, bitter, and beautifully balanced.

This Radicchio & Endive Salad is a dish I recreated from my trip to Parma last month: an endive and radicchio salad with asparagus, peas, chopped hazelnuts, grated parmesan, and a simple lemon vinaigrette. It’s colorful, a little tart, crisp, and bright.

The crisp leaves bring a refreshing crunch and a hint of bitterness that pairs perfectly with a bright vinaigrette—think citrus, mustard, or even a touch of honey to soften the edges. Tossed with shaved fennel, thinly sliced shallots, or juicy orange segments, it becomes a vibrant mix of texture and flavor that wakes up the palate.

It’s a salad that feels both elegant and unfussy—ideal as a side for rich mains or as a stand-alone lunch with a little cheese and toasted nuts. A sprinkle of flaky salt, a crack of pepper, and a final drizzle of good olive oil make it feel restaurant-worthy with almost no effort. It’s proof that chic and simple can absolutely go hand in hand.

If you loved this recipe, check out my other salad ideas here!

• Appetizers

Radicchio & Endive Salad

This Radicchio & Endive Salad is the perfect side salad with tons of flavor. It's bold, bitter, and beautifully balanced.

Print pin Share

Ingredients

Serves 4 people

1x2x3x

• ▢ 3 endives
• ▢ 2 cups radicchio
• ▢ 1/4 cup chopped hazelnuts
• ▢ Parmigiano reggiano
• ▢ 3/4 cup Spring peas
• ▢ 1/2 cup asparagus, chopped
• ▢ 1/2 a lemon
• ▢ 1 tbsp butter

The dressings:

• ▢ A few basil leaves
• ▢ 1/2 a lemon
• ▢ Heaping scoop of dijon mustard
• ▢ 1/3 cup olive oil
• ▢ Sea salt
• ▢ Pepper

Instructions 

• Remove the root of the endives by making a slice on each side and pulling it out. Wash and then slice lengthwise. Alternatively you can chop them further but I like leaving them a little big in this salad.
• Wash and chop radicchio and add to same bowl.
• Add butter to a medium skillet. When it has melted, add chopped asparagus and spring peas. Season with salt, pepper and lemon juice. Cook until bright and tender. Remove and add to bowl with endive and radicchio.
• Combine dressing ingredients in a small bowl and stir until smooth and combined. Add overtop salad and mix.
• Divvy salad into individual bowls and top with freshly grated parmesan and chopped hazelnuts. Enjoy!

Video