Endive, Radicchio and Apple Salad

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Crisp, pleasantly bitter Belgian endive and radicchio; matchstick-cut crunchy, tart apples (here’s a good time to put Granny Smiths to work); crumbled salty bacon; and creamy ranch-style dressing—this salad has a flavor and texture to make every guest happy. The “greens” here are actually white and burgundy, so the apple is the only hit of green color in the salad bowl. 


  • 3 bacon slices 
  • 1/2 cup walnuts  
  • 3 heads Belgian endive, cored and thinly sliced lengthwise or chopped  
  • 1 head radicchio, cored and chopped  
  • 2 Granny Smith or other tart green apples, cored and cut into julienne 
  • 1/2 cup buttermilk 
  • 1/2 cup crumbled blue cheese 
  • 1 1/2 tsp. fresh lemon juice 
  • 1/4 tsp. dry mustard 
  • 1/2 tsp. sea salt, plus more, to taste 
  • Freshly ground pepper, to taste 


In a fry pan over medium heat, cook the bacon until crisp, about 8 minutes. Transfer to paper towels to drain.

In a small, dry fry pan over medium heat, toast the walnuts, stirring often, until fragrant and lightly browned, about 5 minutes. Immediately pour onto a plate to cool.

In a large salad bowl, combine the endive, radicchio, apples and walnuts. Crumble in the bacon. Set aside.

In a blender, combine the buttermilk, cheese, lemon juice, mustard, the 1/2 tsp. salt and a few grinds of pepper and process until smooth. Taste and adjust the seasonings with salt and pepper.

Pour half of the dressing over the salad and toss to mix well. Sample a leaf or two and add more dressing if needed. Serve immediately. Serves 4 to 6.

Pack to go: Multiply this sturdy salad as much as you like and dress it on site.

Save for later: This creamy dressing is too good to go to waste. Any you don’t use on the salad will keep in a tightly covered container in the refrigerator for up to 1 week.

Adapted from Williams-Sonoma Good Food to Share, by Sara Kate Gillingham-Ryan (Weldon Owen, Inc., 2010).

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