Embrace the vibrant flavours of winter with this warm radicchio and beet salad, featuring crisp endive and a zesty horseradish crème fraîche. This delightful combination offers a harmonious blend of bitter, sweet, and spicy elements, creating a refreshing and satisfying dish perfect for the season.
Yield 4 Servings
Mis en Place
1 Radicchio
1 Radicchio Treviso
1 Endive
Bundle of Beets, roasted
Marcona Almonds, roasted
Vinaigrette
3 Tbsp Sherry Vinegar
½ Shallot, finely diced
1 Tbsp. Dijon Mustard
1 Tsp. Honey
½ Cup Olive Oil
Kosher Salt
Black Pepper
Crème Fraîche
1/2 C. Crème Fraîche
1.5 Tbsp. Horseradish
2 Tsp. Sherry Vinegar
Salt
Optional: micro basil for garnish
Method
Step 1
Prepare Dressing
Whisk together sherry vinegar, Dijon and shallot.
In a slow and steady stream whisk in oil until emulsified.
Season with salt and pepper.
Step 2
Prepare Crème Fraîche
Stir crème fraîche with horseradish, sherry vinegar and season with salt.
Step 3
Quarter the round radicchio and cut radicchio Treviso in half lengthwise and then in half horizontally.
Set aside.
Slice endive in ribbons and combine with quartered beets and almonds.
Dress with vinaigrette.
Step 4
Drizzle olive oil over quartered radicchio and grill on a hot grill pan.
Step 5
Spread crème fraîche over a serving plate and lay grilled radicchio over top.
Add sections of the radicchio Treviso and then delicately plate dressed endive and beets along side.
Garnish with additional drizzles of vinaigrette, almonds and bits of micro basil.
Comments