This is the time of year to go all out with bitter greens! The variety of bitter greens available right now is astounding—everything from magenta-hued radicchio, to crunchy Belgian endive, to curly endive, frisee, escarole, kale…and the list goes on and on…The naturally bitter taste of these greens pairs perfectly with the season’s fruit as well. Take this salad idea for example: watercress, Belgian endive and radicchio chopped and tossed together with crunchy pistachios, creamy goat cheese crumbles, sliced sweet persimmons and the bright ‘pop’ of pomegranate seeds. For such a colorful and complex salad, a simple vinaigrette will do just fine. I like to pair Dijon mustard with white balsamic vinegar and a splash of nutty walnut oil.
(To view this recipe, click on the blue title of the blog post above*)
Radicchio & Endive Salad with Persimmons, Pomegranate Seeds & Goat Cheese
- 2 cups watercress leaves
- 1 head of radicchio, core removed, thinly sliced
- 1 large Belgian endive, stem end removed, thinly sliced
- 2 ripe Fuyu persimmons, sliced
- crumbled goat cheese
- 1/4 cup roasted pistachios
- 1/2 cup pomegranate seeds
- For the vinaigrette: 1 1/2 teaspoons Dijon mustard, 1/4 cup walnut oil, 1/4 cup white balsamic vinegar, salt and pepper
- For the vinaigrette: 1 ½ teaspoons Dijon mustard, 1/4 cup walnut oil, 1/4 cup white balsamic vinegar, salt and pepper
- Toss the three bitter greens together along with the pistachios and pomegranate seeds. Top with the crumbled goat cheese and sliced persimmons. Whisk the vinaigrette ingredients together, season with salt and pepper to taste. Drizzle on the salad and serve.
Tagged: Belgian endive, bitter greens, Dijon mustard, Dijon vinaigrette, endive, Fuyu persimmons, goat cheese, persimmons, pistachios, pomegranate seeds, radicchio, radicchio and endive salad with persimmons, Salad, walnut oil, white balsamic vinegar, Winter salad