15 minutes
A refreshing salad featuring crisp chicory leaves, creamy goat cheese, and a tangy balsamic vinaigrette, topped with toasted almonds for added crunch.
Radicchio, torn into bite-sized pieces
cups
Endive, sliced into ribbons
cups
Flat Leaf Parsley, roughly chopped
cups
Goat Cheese, crumbled
cups
Almonds, toasted and chopped
cups
cups
tablespoons
teaspoons
1. Refresh
Place the radicchio, parsley and endive into a bowl of ice-cold water to refresh them. This will crisp up the leaves, giving your salad a delightful texture. Allow them to sit in the water while you prepare the other ingredients. After 5-10 minutes, lift the lettuce out of the water and dry in a salad spinner or on paper towels to dry.
2. Toast Almonds
To toast your almonds, spread them in a single layer on a dry skillet. Place over medium heat and toast them, stirring occasionally, until they're golden brown and fragrant. This usually takes about 3-5 minutes. Once toasted, transfer them to a plate to cool. This will bring out their nutty flavor and add a satisfying crunch to your salad.
3. Make the Dressing
In a small jar, combine the olive oil, balsamic vinegar, Dijon mustard, and za'atar if using. Secure the lid and shake vigorously until the ingredients emulsify into a cohesive dressing. This creates a thick, flavorful coating for the leaves.
4. Combine and Season
In a large bowl, combine the dried radicchio and endive, toasted almonds, and crumbled goat cheese. Season with a pinch of salt, remembering that the goat cheese will also add a salty element to the salad. Pour about a third of the dressing over the salad and toss gently to coat everything evenly. The key is to dress delicately to avoid bruising the leaves and to ensure each element shines through. Taste the salad and adjust the seasoning with more dressing, salt or pepper.
Dress just before serving to prevent wilting and use hands to toss gently for even coating without bruising the chicory.
Use a 3:1 ratio of oil to vinegar for a well-balanced dressing. Emulsify by whisking vigorously or shaking in a jar.
Use a combination of radicchio, endive, and escarole for a mix of colors, textures, and flavors. Look for fresh, crisp leaves without signs of wilting or browning. Soak radicchio in ice water if too bitter.
Select high-quality, fresh, and tangy goat cheese. For luxury, choose cheese with a rind and crumble gently over the salad.
Ensure the balsamic vinaigrette has a touch of sweetness to balance chicory's bitterness. Use aged balsamic vinegar or add honey or maple syrup if needed.
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