Endive Fennel and Radicchio Salad with White Balsamic Vinaigrette (Winter Green Salad)
balsamic vinaigrette, balsamic vinaigrette recipe, bitter, cheesy crumbs, endive, entertaining, featured, Fennel, fennel salad, greens, radicchio, soppressata crisp recipe, white balsamic
Share this post:
This “winter green” salad made with endive and radicchio also has cheesy breadcrumbs and crispy pieces of soppressata for a salty textural pop!
Ingredient Notes
Endive & Radicchio: These chicories bring structured bitterness and crisp texture, which really awaken the palate this time of year. I find that after the holidays, I am particularly drawn to this salad as it is a welcome counterpoint to all the sweet foods I’ve thoroughly enjoyed. If your radicchio is especially assertive, you can soak it briefly in cold water and dry it thoroughly to mellow the bite.
Fennel: Thin slicing is key here. A mandoline is preferable but if you don’t have one, using a very sharp knife gives you those delicate, translucent ribbons that soften beautifully once dressed while still maintaining crunch.
Soppressata: Soppressata is a dry-cured Italian salami known for its rich pork flavor, gentle spice, and firm texture that crisps beautifully baked. If you can’t find it, substitute thinly sliced salami or pepperoni for a similarly savory, salty crunch.
Cheesy Breadcrumbs: Panko in a toasted in a skillet and tossed with Pecorino create a salty, golden crunch that functions like edible texture confetti.
White Balsamic Vinegar: White balsamic offers sweetness and brightness without the dark color of regular balsamic vinegar. But if you don’t have it, regular balsamic (the cheap store-bought kind rather than aged balsamic) works just fine!
Endive, Fennel, and Radicchio Salad with Soppressata Crisps and White Balsamic Vinaigrette
4
This Endive, Fennel, and Radicchio Salad with Cheesy Crumbs, Soppressata Crisps and White Balsamic Vinaigrette is one of my favorite winter salads! The toasted cheesy breadcrumbs are made with panko, over medium low heat which gives them a rich nutty flavor and the soppressata is crisped up in the oven for an easy yet impressive flourish. The White Balsamic Dressing is the perfect balance of sweet and sour to compliment the bitter greens in this salad.
Ingredients
16 pieces of soppressata (or regular salami), sliced as thinly as possible
1/2 cup panko breadcrumbs
2 tbsp extra-virgin olive oil
1/2-3/4 tsp seasoned salt (if you don’t have seasoned salt, use scant 1/4 tsp each granulated garlic and smoked paprika, 1/8 tsp sugar and kosher salt to taste)
3 tbsp grated parmesan or pecorino cheese (the kind that looks like sand works best)
2 small fennel bulbs
4 endives
2 small heads of radicchio
- White Balsamic Vinaigrette
1 tbsp Dijon mustard
1 1/2 tbsp honey
4 tbsp white balsamic vinegar
1 peeled garlic clove
8 tbsp neutral flavored oil such as grapeseed or avocado
2 tbsp extra virgin olive oil
Kosher salt
freshly cracked black pepper
Directions
- Preheat oven to 375° (F). Prepare the White Balsamic Vinaigrette using directions below. Arrange soppressata in a single layer on a parchment paper covered sheet pan. Bake for 8 minutes, then remove from oven and flip each piece of soppressata. Return pan to oven for another 4-6 minutes (different brands will require different cook times due to varying thinness). Remove crispy soppressata from pan immediately and place on a paper towel lined plate.
- Prepare the Cheesy Crumbs: Heat the olive oil in a skillet over medium heat. Add the crumbs and toast for a few minutes. Add the seasoned salt and continue toasting, stirring often, until golden, about 3-4 minutes. Remove from heat, stir in Pecorino, and cool on a paper-towel lined plate.
- Remove the fronds from the fennel bulbs and trim off the bottoms (reserve the fronds for garnish if you like). Slice the fennel bulbs vertically and remove the cores using a paring or chef’s knife. Shave the fennel thinly using a mandoline slicer (or knife- you just want the fennel to be as thinly sliced as possible), and place in a medium sized bowl.
- Slice the radicchio into ribbons and add to the bowl with the fennel. Slice the endives crosswise into coin shaped pieces and add to the bowl with the fennel and radicchio. Add a few tablespoons of dressing, and toss, seasoning with salt and pepper as needed. Crumble the soppressata crisps over the salad, followed by your desired amount of Cheesy Crumbs and serve immediately. Pass around additional dressing.
- White Balsamic Vinaigrette
- Place the Dijon mustard, honey, garlic and vinegar into a pint sized mason jar. Using an immersion blender (you could also use a regular, top loading blender for the dressing instead), blend until combined. While blending, slowly drizzle in the neutral oil first, then the olive oil, to emulsify into the dressing. Season to taste with Kosher salt and black pepper.
Sarah Faris: The salad Whisperer
Sarah is a classically trained chef and Mom whose passion is spreading the gospel of salad. A native New Yorker, she now calls Miami, FL home.
Read more
Share this post:
Leave a Reply
