Endive & Escarole
Caesar with Frico
SERVES 4
1∕4 cup mayonnaise
3 tbsp. EVOO
1 tbsp. anchovy paste
1 tbsp. red wine vinegar
1 tsp. Dijon mustard
1 tsp. Worcestershire
sauce
1 clove garlic, grated
1 tsp. lemon zest
4 heads endive, chopped
1 head escarole,
coarsely torn
1∕2 cup fresh parsley
leaves
Kosher salt and pepper
1∕3 cup crumbled frico
(Parmesan cheese
crisps)
■In a large bowl, whisk the
mayonnaise, EVOO,
anchovy paste, vinegar,
mustard, Worcestershire
sauce, garlic, and lemon zest.
Add endive, escarole, and
parsley. Season with salt and
pepper; toss to combine. Top
with crumbled frico.
Radicchio & Citrus
Salad
SERVES 8
6 blood oranges
1∕4 cup finely chopped
shallots
3 tbsp. cranberry juice
2 tbsp. honey
1 tbsp. finely chopped
peeled fresh ginger
1∕2 cup EVOO
Kosher salt and pepper
2 heads red radicchio
(about 11∕4 lb. total),
leaves separated
2 heads Castelfranco
(speckled) radicchio or
pink radicchio, leaves
separated
3∕4 cup fresh flat-leaf
parsley leaves
1 7-oz. package
pomegranate seeds
■For the dressing, using a
grater, remove enough zest
from 1 orange to measure
1 tsp. Juice the zested orange
into a small bowl (about
1∕4 cup juice). Whisk in the
orange zest, shallots,
cranberry juice, honey, and
ginger. Gradually whisk in
EVOO. Season with salt
and pepper.■Using a sharp knife, cut
along the contours of the
remaining 5 blood oranges
to remove all of the peel
and white pith. Cut the
oranges crosswise into
1∕2 -inch-thick rounds.
■On a large platter, gently
toss both types of radicchio
with the parsley, orange
rounds, half of the
pomegranate seeds, and
half of the dressing; season.
Top with the remaining
pomegranate seeds.
Drizzle with the
remaining dressing.