Radicchio and endive make no bones about being bitter, and it's just the sort of bitter flavors that have earned both chicories love-'em-or-hate-'em status. Personally, I could eat radicchio and endive all day, relishing in their palate-cleansing bitterness. But if you aren't as fanatic about these flavors, a bit of sweetness might help.
This Grape, Almond and Radicchio Salad with Black Olives from Eric Ripert's Avec Eric pairs radicchio and endive with crunchy, salty almonds, and juicy, sweet green grapes for a salad that alternates bites of bitter leafiness with more friendly sweet and salt. Feel free to replace the radicchio with escarole, swap the grapes for orange segments, or trade almonds for walnuts.
And since we are just a mere two days way from Turkey Day, this recipe could easily be Thanksgiving-ified—sub in dried cranberries for the grapes and toss in a few pecans for a seasonal take on this versatile salad.
As always with our Cook the Book feature, we have five (5) copies of Avec Eric to give away this week.
Cook the Book: Grape, Almond and Radicchio Salad with Black Olives
About This Recipe
- 1 head radicchio, cut into bite-size pieces
- 1 head Belgian endive, cut into bite-size pieces
- 1/2 cup black olives, thinly sliced
- 1/2 cup green grapes, cut in half
- 1/2 cup whole almonds, toasted and lightly chopped
- 2 tablespoons white balsamic vinegar
- 1/4 cup olive oil
- Fine sea salt and freshly ground black pepper
Place the radicchio and endive in a large bowl and add the black olives, grapes and almonds. Dress the salad with the balsamic vinegar and olive oil and season with salt and pepper. Toss to coat and serve immediately.