Crisp, pleasantly bitter Belgian endive and radicchio; matchstick-cut crunchy, tart apples crumbled salty bacon; and creamy ranch style dressing—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. Any dressing you don’t use on the salad will keep in a tightly covered container in the refrigerator for up to 1 week.
Endive, Radicchio and Apple Salad
3 slices bacon
1/2 cup (2 oz./60 g) walnuts
3 heads Belgian endive, cored and thinly sliced lengthwise or chopped
1 head radicchio, cored and chopped
2 Granny Smith or other tart green apples, cored and cut into julienne
1/2 cup (4 fl. oz./125 ml) buttermilk
1/2 cup (2 1/2 oz./75 g) crumbled blue cheese
1 1/2 tsp. fresh lemon juice
1/4 tsp. dry mustard
Sea salt and freshly ground pepper
In a frying pan, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain. In a small, dry frying pan, toast the walnuts over medium heat, stirring often, until fragrant and lightly browned, about 5 minutes. Immediately pour onto a plate to cool.
In a large salad bowl, combine the endive, radicchio, apples and walnuts. Crumble in the bacon. Set aside.
In a blender, combine the buttermilk, cheese, lemon juice, mustard, 1/2 tsp. salt, and a few grinds of pepper and process until smooth. Taste and adjust the seasoning.
Pour half of the dressing over the salad. Toss to mix well. Sample a leaf or two and add more dressing to taste, if needed. Serve immediately. Serves 4 to 6.
Recipe adapted from Good Food to Share, by Sara Kate Gillingham-Ryan