Endive and Radish Salad with Almond Vinaigrette
In this recipe from Ryan Pollnow, the nutty flavor of sherry vinegar gets a boost from the ground almonds in the vinaigrette. The recipe makes more dressing than you will need. Leftovers will keep, covered, in the refrigerator for up to a week. Use a combination of radishes, such as watermelon and French breakfast, for the most colorful presentation.
For the vinaigrette:
- 2 Tbs. toasted almonds
- 1 Tbs. Dijon mustard
- 1 small garlic clove
- 1/4 cup (2 fl. oz./60 ml) sherry vinegar
- 3/4 cups (6 fl. oz./180 ml) extra-virgin olive oil
- Kosher salt
For the salad:
- 4 heads Belgian endive, leaves separated and cut crosswise into bite-size pieces
- 8 small or 4 large assorted radishes, thinly sliced using a mandoline (about 1 cup)
- 1/2 cup (2 oz./60 g) pomegranate seeds
- 2 oz. (60 g) Idiazabal cheese, thinly shaved with a vegetable peeler
- 1/4 cup (1 oz./30 g) chopped toasted almonds
To make the vinaigrette, in a blender, combine the almonds, mustard, garlic and vinegar. Puree until smooth, about 30 seconds. With the motor running, slowly drizzle in the olive oil, blending until the oil is fully incorporated. Season with salt and set aside.
To assemble the salad, in a large bowl, gently toss together the endive, radishes and pomegranate seeds. Add the vinaigrette to taste and toss to coat. Season with salt and toss again. Sprinkle the cheese and almonds on top of the salad and serve immediately. Serves 4 to 6.
Ryan Pollnow, chef, Aatxe, San Francisco, CA