Food & Wine USA - (12)December 2019

44 DECEMBER 2019

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Endive Salad with Kumquats

and Pomegranate Arils

TOTAL 15 MIN; SERVES 6

Any bitter chicory, like escarole or radic-

chio, works in place of endive in this color-

ful salad. Leave the cheese crumbles on

the larger side; they add creamy balance

to the dish.

2 Tbsp. Champagne vinegar

1 Tbsp. finely chopped shallot

11 / 2 tsp. granulated sugar

1 tsp. Dijon mustard

1 tsp. kosher salt

(^1) / (^4) tsp. black pepper
(^1) / 3 cup extra-virgin olive oil
6 small heads red and green endive,
quartered lengthwise (about 14 oz.)
(^1) / 2 cup kumquats (about 2 (^3) / 4 oz.),
seeded and thinly sliced
(^1) / 4 cup pomegranate arils
2 Tbsp. salted roasted pepitas
11 / 2 oz. ricotta salata cheese or goat
cheese, crumbled (about^1 / 3 cup)
(^1) / 2 cup loosely packed fresh flat-leaf
parsley leaves

1. Stir together vinegar and shallot in a
   small bowl; let stand 5 minutes. Whisk in
   sugar, mustard, salt, and pepper. Whisk in
   oil until mixture is smooth.


2. Arrange endive quarters on a large
   platter. Sprinkle evenly with kumquat
   slices, pomegranate arils, roasted pepi-
   tas, and crumbled cheese. Drizzle dress-
   ing evenly over salad; sprinkle with
   parsley. —ANNA THEOKTISTO
   MAKE AHEAD The dressing can be made
   and stored in an airtight container in
   refrigerator up to 2 days ahead of time.

Side Hustle Shake up your

table with these vegetable sides.

F&W FAVORITES

A whisk and a

sharp knife are all

you need to make

this fast-fix, flavor-

bomb salad.

photography by CAITLIN BENSEL

FOOD STYLING: CARRIE PURCELL; PROP STYLING: THOM DRIVER