Charred Endive Salad with Lemon Vinaigrette

There’s something magical about lightly charring bitter greens. Radicchio, in particular, transforms into a tender, slightly smoky delight when exposed to high heat. Toss in a bright anchovy vinaigrette, a splash of balsamic, and some crunchy toasted pine nuts, and you have a sophisticated salad that balances bitter, salty, and sweet flavors all at once.

Why I love serving this:

Bitter & Sweet Balance: Radicchio’s natural bitterness mellows with charring, pairing beautifully with sweet balsamic and rich pine nuts.

Savory Anchovy Kick: Don’t skip the anchovies! They add an incredible depth and umami without making the salad “fishy.”

Quick & Impressive: This dish comes together in minutes, yet the flavors taste like something you’d order in an upscale bistro.

Ingredients (Serves 2–4)

• Anchovy Vinaigrette:

  • 3–4 anchovy fillets, finely chopped (or mashed)

  • 3 garlic cloves, minced

  • 1 tsp. whole-grain Dijon mustard

  • Zest from 1 lemon (reserve juice separately)

  • Juice of 2–3 lemons

  • ¼ cup olive oil

  • Kosher salt and freshly ground pepper, to taste

• Salad Components:

  • 2 small heads radicchio, quartered

  • 2 Tbsp. thick, good-quality balsamic vinegar

  • Toasted pine nuts, to taste

  • Shaved Parmigiano-Reggiano (optional garnish)

  • Flaky sea salt, for finishing

Instructions:

1. Char the Radicchio

   • If you have a grill, lightly oil the grates and grill the radicchio quarters for 2–3 minutes per side.

   • No grill? Use a heavy pan on high heat without oil. Sear for about 2–5 minutes, flipping once, until lightly charred.

2. Toast the Pine Nuts

   • In the same hot pan, toast the pine nuts until golden and fragrant, about 1–2 minutes. Keep an eye on them—they can burn quickly!

3. Make the Anchovy Vinaigrette

   • In a small bowl, mash the anchovy fillets with a fork.

   • Add the minced garlic, lemon juice, lemon zest, Dijon mustard, olive oil, and a pinch of salt and pepper.

   • Whisk or stir vigorously to emulsify. Taste and adjust seasoning as needed.

4. Assemble the Salad

   • Arrange the charred radicchio quarters on a serving dish.

   • Drizzle generously with the lemony anchovy vinaigrette.

   • Drizzle with a small amount of thick balsamic vinegar for sweetness.

   • Sprinkle the toasted pine nuts on top.

   • Finish with flaky sea salt, a few grinds of black pepper, and optional shaved Parmigiano-Reggiano.

With Love,

Cristina