This radicchio & endive salad is full of delicious vegetables for a perfect healthy lunch option.
The Deets
This is the first recipe 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. Parma is known for it’s Parmesan cheese and Parma ham. A foodies heaven — you must add it to your travel list.
Now, back to the salad! If you’re unfamiliar with Endive, it’s a bitter leafy green. Radicchio is similar in that it’s a bitter leafy vegetable but has white-veined red leaves. These two bitter vegetables are the perfect backdrop for the other sweeter veggies and salty parmesan in this salad. Just gather your ingredients and make a simple dressing and then toss. I used basil leaves, lemon, dijon mustard, olive oil, and salt and pepper for this dressing. It’s so light and delicious; it’s a great salad to make for a hot summer night or a weekday lunch. If you loved this recipe, check out my other salad ideas here! If you make this, let me know what you think in the comments!
Here’s how to make it:
Radicchio & endive salad with asparagus and peas
Ingredients
- 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!
