Endive, Radicchio and Apple Salad 6.000

Ray Kachatorian; copyright 2010 by Weldon Owen Inc. and Williams-Sonoma, Inc.

Dec 28, 2011

This salad has a flavor and texture to make every guest happy. The "greens" here are actually white and burgundy, so the apple is the only hit of green color in the salad bowl.

Make Ahead: Leftover dressing can be refrigerated in an airtight container for up to 1 week.

Servings: 6
  • 3 slices uncooked bacon
  • 1/2 cup (2 ounces) walnut pieces
  • 3 heads Belgian endive, cored, then cut lengthwise into thin slices, or coarsely chopped
  • 1 head radicchio (outer leaves removed), cored, then chopped
  • 2 Granny Smith or other tart green apples, cored and cut into matchstick-size pieces (julienne)
  • 1/2 cup whole or low-fat buttermilk
  • 1/2 cup (2 ounces) crumbled blue cheese
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • 1/4 teaspoon powdered mustard
  • 1/4 teaspoon fine sea salt, or more as needed
  • Freshly ground black pepper


Line a plate with a few layers of paper towels.

Cook the bacon in a medium skillet over medium heat until crisped. Transfer to the lined plate.

Toast the walnuts in a small, dry skillet over medium heat for 5 minutes, stirring often, until fragrant

and lightly browned. Immediately transfer to a plate to cool.

Combine the endive, radicchio, apples and toasted walnuts in a large salad bowl. Crumble in the bacon.

Combine the buttermilk, cheese, lemon juice, powdered mustard, salt and a few grinds of pepper in a blender; puree until smooth. Taste, and adjust the seasoning as needed.

Pour half of the dressing over the salad. Toss to mix well. Sample a leaf or two and add dressing to taste, as needed. Serve right away.

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Recipe Source

Adapted from "Good Food to Share: Recipes for Entertaining With Family and Friends," by Sara Kate Gillingham-Ryan (Weldon Owen, 2011).

Tested by Bonnie S. Benwick.

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