Bitter radicchio, bittersweet Belgian endive, and dried cherries come together in a lightly-sweetened vinaigrette to make a refreshing salad. The honey offsets the bitterness of the radicchio and endive, and the pumpkin seeds provide a bit of crunch.
- 1 tablespoon plus 1 teaspoon cider vinegar
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1⁄4 teaspoon coarse (kosher) salt
- 1⁄4 teaspoon freshly ground black pepper
- 2 Belgian endive (8 ounces total), halved lengthwise and sliced crosswise into 1⁄2-inch pieces
- 1 radicchio (8 ounces), halved, cored, and cut into 1⁄2-inch chunks
- 3 tablespoons dried cherries
- 1 tablespoon hulled pumpkin seeds
- Prep Time: 10m
In a large bowl, whisk together the vinegar, oil, honey, mustard, salt, and pepper until thick. Add the endive, radicchio, cherries, and pumpkin until thick. Add the endive, radicchio, cherries, and pumpkin seeds and toss to coat. Serve immediately.
TIDBIT: Radicchio and endive are both part of the chicory family. What Americans call endive, the British call chicory, and what the Americans call chicory, the British call endive.
This recipe can be found in the Spring chapter of our Beekman 1802 Heirloom Vegetable Cookbook.