Go Back
Top view of two bols of radicchio and endive salad with pistachios and almond ricotta
5 from 1 vote

Radicchio Salad

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.
Save Recipe Print Recipe Pin Recipe
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: American, Canadian
Diet: Vegan
Keyword: endive
Servings: 2 portions as a side or 1 portion as a meal
Calories: 284kcal
Author: Naïby

Ingredients

Salad

  • 2 large handfuls arugula
  • 1 radicchio leaves removed
  • 1 endive leaves separated
  • ¼ cup almond ricotta cheese
  • 1 handful pistachios coarsely chopped

Lemon raspberry vinaigrette

  • 2 tablespoons olive oil or water
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • ¼ cup raspberries frozen or fresh
  • ½ small clove garlic crushed
  • Pinch salt

Instructions

  • 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.