This Radicchio and Endive Salad with Fresh Berries balances bitter flavors with sweetness from berries. So fresh, refreshing, and colorful! Enjoy with lean protein for a healthy meal.
I can’t believe it’s…but wait, how many more weeks until Christmas is here. It seems like only yesterday we just started 2019 and now it’s September already. Anywho, I’m having a love affair with fresh berries this season. I’ve been adding berries to almost all of my salads, breakfast smoothies, or eat them fresh. Nothing adds freshness to food quite the way fresh berries do: it’s lively without being overpowering.
What about this radicchio salad then? Well, I happened to pick up some groceries when I spotted radicchio and thought it might be a good idea to mix endive and radicchio with a touch of fresh berries. And so I did.
Look at this.
It’s pretty to look at, crunchy, and has a sweet-sour-bitter thing going on that we really enjoy.
What is radicchio?
Radicchio resembles a petite head of red cabbage and is available year-round. The leaves offer a bitter flavor with a hint of spice; however, when cooked nicely, the flavor turns to a subtle sweetness.
How do you eat radicchio?
There are 2 ways to enjoy radicchio. Fresh, like this radicchio and endive salad with fresh berries or thinly sliced and sautéed. However, my favorite it’s grilled in olive oil, then tossed with salt and pepper. Super easy.
How do you store radicchio?
Keep radicchio dry and refrigerate for one or two weeks.
When pomegranate is in season, it’s a wonderful addition to this salad!
How do you eat endive?
Similar to radicchio, endives are frequently eaten raw in a mixed salad or as an appetizer; however, the leaves may be also be sauteed or added to stews.
How do you store endive?
Wrap them in a paper bag and keep them in the fridge, in the dark, and they should keep crisp for 3 days.
How do you make radicchio and endive salad?
Super easy and you can find all the ingredients easily:
- Blueberries or any fresh berries
- Microgreens or arugula
- Za’atar, it’s optional
Then toss them in a bowl and drizzle with a light maple salad dressing.
Is this salad gluten-free?
Yes, and it’s also perfect if you’re on a low-carb diet or want to enjoy something quick.
Still looking for more easy recipes to end summertime?
- Bacon and Radicchio Risotto
- Indonesian Gado-Gado Salad
- Pizza with Caramelized Fennel, Radicchio, Pears, Spinach, Prosciutto di Parma, Roasted Tomato Sauce, Nutella, and Almonds
- Breakfast Salad
Radicchio and Endive Salad with Fresh Berries
Radicchio and endive salad:
- 1 small to medium head of radicchio
- 2 endives
- 1 cup fresh blueberries
- 1/2 cup fresh microgreens
- Avocado oil or olive oil spray
- A dusting of Za’atar Middle Eastern style seasoning, optional
- 2 tablespoons maple syrup
- 1 tablespoon dijon mustard
- 2 tablespoons of rice wine vinegar
- 6 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- To make the dressing: combine all ingredients in a bowl. Set aside.
- To make the salad: wash and pat dry the vegetables and berries.
- Slice the endive in half and spray with oil.
- Add the endive on a skillet pan and burn for just long enough to toast the outer skin. Set aside.
- Carefully peel back layers of the radicchio and place on a plate. Add the grilled endive, then toss in berries and microgreens.
- Drizzle with the salad dressing.