Endives and pistachios give the crunchy side. The lemon raspberry vinaigrette brings freshness and sweetness to the mouth. As a finishing touch, I added my almond ricotta to provide an exquisite and comforting sensation.If you want to have a pleasant tasting experience, even if the radicchio is more expensive, it’s totally worth it.
To make the vinaigrette, place all the ingredients in a high-powered blender and blend until smooth. Set aside.
To make the salad, place the arugula, radicchio, and endive in a mixing bowl. Crumble the almond ricotta over the salad. Top with vinaigrette and mix well. Sprinkle with pieces of pistachios.
Serve immediately.
Notes
Variations
Add sunflower sprouts and replace the pistachios with pine nuts.
Conservation
Placed in an airtight container without the vinaigrette, this salad can be kept for four days.