This lovely salad can slide from late winter into early spring when bouquets of radishes proliferate in the market. Some people find endive too harsh, but here the flavor is mellowed a bit and the leaves are given extra snap by a saltwater soak. This is a study in textures, with the silky endive accented by the crunch of the nuts, all lightly bound with a tart but delicate Meyer lemon dressing. Because of the egg yolk, the vinaigrette won’t last for more than two days in the fridge, but you’ll find lots of uses for any leftover dressing. Try tossing it with boiled Piccolo potatoes or use it on your favorite greens.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Remove the outer leaves from the endive and trim any stems, taking care to keep the heads intact. Cut each head lengthwise into quarters. To remove some of the bitterness, soak the endives in lightly salted ice water for 10 minutes. Remove and let drain on paper towels.
Step 2
Peel strips of zest from one of the lemons with a vegetable peeler. Place the zest with a couple of inches of water in a small saucepan. Bring to a boil, drain the water, then replace the water with fresh, cold water. Repeat the entire process three times—don’t cheat! Blanching the zest three times removes any traces of bitterness and guarantees a softer, more floral vinaigrette.
Step 3
Juice the lemons for a total of 1/4 cup. In the jar of a blender, combine the juice with the blanched zest, the water, egg yolk, mustard, and a pinch of salt. Pulse to chop the ingredients. Then add both oils in a slow, steady stream. Strain the vinaigrette to remove any large pieces of zest. You should end up with about 1 1/2 cups of dressing.
Step 4
Place the endives, nuts, and parsley in a bowl and toss with enough dressing to lightly coat. Pile on a platter, then shave the radishes over the top of the salad and serve.
