Radicchio and Endive Salad with Herbed Buttermilk Dressing
When winter transitions into spring, this simple salad bridges the gap, featuring the last of the cold-weather chicories and the first fresh herbs of the new season. Buttermilk and sour cream lend a zesty tang to the dressing, and the creamy texture tames the pleasant bitterness of the greens. Thinly shaved Parmesan finishes the salad with a rich, nutty flavor.
Ingredients
- 2 heads radicchio, trimmed and each cut into 8 wedges
- 6 heads Belgian endive, trimmed and quartered lengthwise
- 1/2 cup (4 fl. oz./125 ml) buttermilk
- 1/2 cup (4 oz./125 g) sour cream
- 1/2 bunch fresh chives, finely chopped
- Leaves from 1/4 bunch fresh tarragon, minced
- 1 garlic clove, minced
- Kosher salt and freshly ground pepper
- 1/2 oz. (15 g) Parmesan cheese, thinly shaved
Directions
Arrange the radicchio and endive on a large serving platter.
In a bowl, whisk together the buttermilk, sour cream, chives, tarragon and garlic. Season to taste with salt and pepper. Spoon the dressing over the radicchio and endive, then garnish with the cheese and a few generous grindings of pepper.
Transfer the salad to individual bowls and serve immediately. Serves 6.
Williams Sonoma Test Kitchen
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