Endive, Radicchio, Pear and Walnut Salad

0 Ratings

Endive, Radicchio, Pear and Walnut Salad

Recipe adapted from Lauren Kiino, Bracina, San Francisco

Yield: 4 servings



1 head curly endive, torn into bite-size pieces

1 head Belgian endive, cut on the bias into 1-inch pieces

½ head castelfranco radicchio, torn into bite-size pieces

1 head fennel, sliced on a mandoline

2 scallions, sliced into rings

½ cup walnuts (preferable new harvest), toasted and roughly chopped

1 medium Asian pear, cut into ½-inch pieces

½ cup Point Reyes Blue cheese, crumbled

Toasted walnut oil


½ small shallot, finely chopped

3 tablespoons apple cider vinegar

1 teaspoon granulated sugar

Salt and black pepper to taste

3 tablespoons extra-virgin olive oil

½ cup buttermilk


In a large bowl add the curly endive, Belgian endive, radicchio, fennel, scallions, walnuts, pear and blue cheese. In a medium bowl add the shallot, vinegar, sugar, salt and pepper. Whisk together to combine. Slowly drizzle in the olive oil and the buttermilk, whisking constanlty until the mixture is emulsified. Drizzle the vinaigrette over the lettuce mixture and toss to combine. Drizzle with walnut oil and serve immediately. 

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?


Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →