Radish, Belgian Endive, And Ricotta Salata

Description

Source: COOK COLOR - MARIA ZIZKA

A trio of airy, light-colored ingredients come together in this elegant salad. Crème fraîche makes the dressing appropriately opaque—you can substitute labne or Greek yogurt, if you like.

Ingredients

• 4 large Belgian endives
• 1 large bunch white radishes (about 10 small)
• Fine sea salt
• Freshly ground white pepper
• 1 small garlic clove, peeled
• Juice of 1 lemon
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon crème fraîche
• 2 ounces (57 g) ricotta salata cheese, very thinly sliced

Directions

1. Trim the bottoms of the endives and gently separate the leaves, trimming a bit more off the bottom as needed to detach the inner leaves.
2. Slice the radishes as thinly as possible.
3. Layer the endive and radish on a large serving plate.
4. Season with ¼ teaspoon salt and lots of white pepper.
5. Using a mortar and pestle, pound the garlic and a pinch of salt to a smooth paste.
6. Stir in the lemon juice, olive oil, and crème fraîche.
7. Drizzle the dressing over the endive and radish and scatter the ricotta salata over the top.

Yield: Serves 4 to 6