This is the first recipe I’ve recreated from my trip to Parma last month: This is 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.
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!
