This Citrus Radicchio and Endive Salad hits all the flavor profiles with its bitter, sweet, salty, sour, and fresh notes and has the all the textures you'd want in a salad. It's also a beautiful salad with vibrant colors from all the citrus fruit, similar to this citrus fennel salad.
One thing I love about this salad is that it's also a refreshing salad and is a nice break from the heavier main course dishes you may have on the table. Making it a perfect side dish or appetizer for the holiday season.
I pair this with a maple dijon vinaigrette to highlight the sweet and sour notes of the salad, just like this beet and feta salad.
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Salad Ingredients
- Endives and radicchio: these bitter greens are well present in the colder months. You can also substitute with any other leafy salad green.
- Citrus: Supreme the orange, blood orange, and grapefruit into segments - to do this, slice the top and bottom of the orange, position the orange upright and carve off the skin off starting from the top all the way to the bottom and slice out each segment. Here is a guide from Good Life Eats on how to supreme an orange. Alternatively, you can slice the citrus into rounds.
- Shallots: To add some spice to the salad, I finely slice some shallots. If you don't want them to have too much of a strong flavor, you can put them in a small bowl with cold water for a few minutes, which will take the sharpness off. If you don't have shallots, red onion would work well here.
- Blue cheese: Blue cheese and the bitter flavor of the endives and radicchio work so well together. I like to use gorgonzola, but any blue cheese would do. You can also use goat cheese if you prefer.
- Mint: I include mint here for added freshness and pairs well with the citrus.
- Nuts: Add some nuts for extra crunch.
* See full list of ingredients and quantities in the recipe card
How to Make this Citrus Radicchio Endive Salad
- Prep all the ingredients of the salad and place in a large bowl. Look at Ingredient list to see how to prep each ingredient (link): Tear the radicchio and endive leaves (cut in half if it's too large), add the shallots, citrus segments, mint, blue cheese, and nuts.
2. Add the dressing (see instructions below), toss and enjoy!
How to Make the Maple Dijon Vinaigrette
- Add mustard, apple cider vinegar, maple syrup, a pinch of salt, and pepper in a small bowl. Mix to combine.
- Slowly pour the extra virgin olive oil while whisking the vinaigrette until it's emulsified.
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Thanks so much!
Isabelle
Citrus Radicchio and Endive Salad
Equipment
- 1 whisk
Ingredients
Citrus Salad
- 1 head of radicchio
- 2 endives
- 3 citrus of your choice - I use orange (cara cara oranges or navel oranges will do, blood orange, and grapefruit.
- half of a shallot
- 1 avocado
- 4 stems of mint chopped
- ¼ cup blue cheese crumbled
- ¼ cup nuts (sliced almonds, pistachios, pecans, etc.)
Maple Dijon Vinaigrette
- 1 teaspoon dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons maple syrup
- ¼ cup extra virgin olive oil
- pinch of kosher salt
- black pepper
Instructions
- Prep all the ingredients of the salad and place in a large bowl. Look at the ingredient list to see how to prep each one (link): Tear the radicchio and endive leaves (cut in half if it's too large), add the thinly sliced shallots, citrus segments, mint, blue cheese crumbles, and nuts.
- Make the he Maple Dijon Vinaigrette by adding the mustard, apple cider vinegar, maple syrup, a pinch of salt, and pepper in a small bowl. Mix to combine. Slowly pour the extra virgin olive oil while whisking the vinaigrette until it's emulsified.
- Add the dressing, toss, and enjoy!
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