This is a perfect salad to serve for your Thanksgiving Day meal. The salad leaves are hearty so they will hold up well. I like to serve this salad because the endive and lettuce are slightly bitter and stays crunchy, it blends nicely with the sweetness of the turkey, gravy, and the rest of the fixn’s. Can be prepped the day before and assembled 15 minutes before you are ready to serve.
6 small to medium heads of radicchio
A really good hunk of Blue cheese
8 sprigs of fresh dill , pull off the fronds from the stem and use to garnish the salad
2 lemons sliced super thin then in half
1/2 teaspoon kosher salt
edible flowers (optional) available on line at Amazon
You can make the dressing 3 days in advance and store in the refrigerator tightly covered.
Pull off the leaves from the endive, rinse well, pat dry with paper towel and wrap endive in a paper towel, place in the refrigerator until ready to serve.
Do the same with the radicchio.
When you are ready to serve the salad, assemble the salad in layers in a large beautiful platter. Use your fingers to sprinkle the salt over entire salad, (don’t toss) add the lemon wedges, fresh dill, 2 to 3-1″ pieces of the blue cheese, edible flowers and drizzle over by tablespoon the dressing. You probably won’t use the whole cup of dressing. You want to gently drizzle the dressing over the salad using a tablespoon. No need to toss!
CREAMY SHALLOT VINAIGRETTE
Makes 1 cup
1 heaping Tablespoon Dijon mustard
¾ cup extra virgin olive oil
1-Tablespoon shallots, minced
3 Tablespoons Champagne vinegar
2 Tablespoons fresh lemon juice
1-teaspoon kosher salt
In a blender add Dijon mustard, and olive oil, blend for 30 seconds to emulsify. Pour into a bowl and add shallots, champagne vinegar, lemon juice and salt. Whisk to blend all the ingredients together until smooth and creamy.
Available on Amazon
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