A platter of mild romaine lettuce, bold radicchio and crisp endive with crunchy homemade croutons, creamy parmesan drizzled with dijon vinaigrette

Romaine, Radicchio & Endive Salad

A tasty mix of mild romaine lettuce, bold radicchio and crisp endive make this salad so well balanced in flavors.  Toss in some crunchy homemade croutons, creamy parmesan and briny capers and now you’re talking about another level of awesome.  Serve drizzled with a dijon vinaigrette and get this flavor party started!

I have one head each of romaine, radicchio and endive


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Trim off the bottom and core of each head.  Cut the romaine and radicchio into bite size pieces and cut the endive into quarters

Arrange randomly on a platter.  Yes, I’m the random one.  If my husband was making this, there would be some kind of order.  Size? Color?

Who knows, just layer them so they look pretty

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I like to make my own croutons because I know they are not packed with preservatives and I can control the flavorings

I have some leftover crusty bread that I’ve cut into cubes, drizzled with olive oil, kosher salt and black pepper.  We can keep this simple since they will be accompanied by a flavorful dressing

Place on a sheet pan in a 400 degree oven for 5-7 minutes until crisp.  Remove from oven and set aside to cool

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Meet our special guests.  I have about 6 large fresh basil leaves, 3 ounces of shaved Parmesan cheese and 2 tablespoons of drained, rinsed capers. Oh, how I love capers Briny & salty little flavor bombs

Tear the basil and scatter amongst the lettuces.  That sounds like the beginning of a song.  Maybe not?

Evenly place the shaved Parmesan over the salad and sprinkle with the capers

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Last but certainly not least, is our finisher.  This is one of our go-to salad dressings because it’s simple and super tasty

Measure out 1/4 cup of water, 1/4 cup of extra virgin olive oil, 4 teaspoons of fresh lemon juice, 2 teaspoons of cider vinegar, 2 teaspoons of dijon mustard, 1 teaspoon of honey, 2 tablespoons of finely chopped shallot and 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper

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Add all of the ingredients to a jar and SHAKE IT baby!

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This blend of lettuce can handle being dressed before the party

Meaning… you can drizzle the dressing over beforehand and you don’t have to worry about soggy salad

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I like to add a couple of tablespoons of dressing over the salad and let my guests decide how much more they’d like to add

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Right before serving, toss some of the homemade croutons over the platter and you’re good to go!

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Serve up alongside a tasty protein like our Chicken with Fennel & Tarragon or Coffee Rubbed Porterhouse

A platter of mild romaine lettuce, bold radicchio and crisp endive with crunchy homemade croutons, creamy parmesan drizzled with dijon vinaigrette

Enjoy!

Simply Sundays ~ Romaine, Radicchio & Endive Salad

  • Servings: 8-10
  • Difficulty: Easy
  • Print

Ingredients

1 head of romaine lettuce

1 head of radicchio lettuce

1 head of endive lettuce

6 large fresh basil leaves

3 ounces of shaved Parmesan cheese

2 tablespoons of drained, rinsed capers

For the croutons

6 ounces of crusty bread

A drizzle of olive oil and a pinch each of kosher salt and black pepper

For the dressing

1/4 cup of water

1/4 cup of extra virgin olive oil

4 teaspoons of fresh lemon juice

2 teaspoons of cider vinegar

2 teaspoons of dijon mustard

1 teaspoon of honey

2 tablespoons of finely chopped shallot

1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper

Directions

Trim off the bottom and core of each head.  Cut the romaine and radicchio into bite size pieces and cut the endive into quarters; arrange on a platter

Preheat oven to 400 degrees.  Cut crusty bread into cubes, drizzle with olive oil, kosher salt and black pepper

Place on a sheet pan in a 400 degree oven for 5-7 minutes until crisp.  Remove from oven and set aside to cool

Tear the basil and scatter over the lettuce; evenly place the shaved Parmesan over the salad and sprinkle with the capers

To make the dressing: measure out 1/4 cup of water, 1/4 cup of extra virgin olive oil, 4 teaspoons of fresh lemon juice, 2 teaspoons of cider vinegar, 2 teaspoons of dijon mustard, 1 teaspoon of honey, 2 tablespoons of finely chopped shallot and 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper

Add all of the ingredients to a jar and shake well.  Drizzle 1 – 2 tablespoons of dressing and toss the croutons over the salad.  Serve with additional dressing if desired

Tools used to make this recipe

Zelite Infinity Santoku Knife

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

Pyrex Prepware 1-Cup Measuring Cup

Mini Prep Glass Bowl

Maldon Sea Salt

Architec Carving Board, Gripperwood

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