Wednesday, April 1, 2009

Endive, Orange, and Radicchio *Recipe #33 - Page 245*

This salad is a thing of beauty! It 's too pretty to eat! Lots of flavor with this one: tangy, bitter, sweet and sour. It is topped with a rich and creamy dressing and it is really worth making. At first taste, you are a little perplexed, but then it all starts to come together. I was starving when I started making this salad. After eating the salad I was pleasantly full. The best part is, there is little to no fat or calories in this salad. Great news for those of us who are getting into a bathing suit in less than 3 short weeks!

Note: I did substitute plain yogurt for the creme fraiche. I couldn't locate any creme fraiche and didn't really like it much to begin with. The plain yogurt was a replacement that I found online and is a much healthier option.

1 cup creme fraiche *or like me use 1 cup plain yogurt*
2 Tablespoons Dijon mustard
1/2 lemon, juice only
1 tablespoon sugar
1 shallot, minced
kosher salt and freshly ground black pepper

2 heads of endive, leaves separated
2 heads baby radicchio, leaves torn into large pieces
1 orange, peeled and cut into slices through the equator
1 blood orange, peeled and cut into slices through the equator

Another NOTE: I halved this recipe and had only one head of endive and radicchio. I would maybe double the endive and buy 2 endive for every radicchio to create more of a balance between the two. My mom and I both found we really liked the endive and wished there was more of it.

For the dressing, in a small bowl combine creme fraiche/yogurt, mustard, lemon juice, and sugar. Fold in shallot and season with salt and pepper. Cover and set aside in fridge to let the flavors come together. (I was starving and my flavors only came together for a short 10 minutes).

For the salad, toss together the endive, radicchio, and both types of orange slices in a large salad bowl. Drizzle with dressing and gently toss to coat. Taste and adjust seasoning. Serve immediately. Eat everyday, three times a day, for three weeks straight and pray to lose 5-10 pounds.

On another note, I may not be posting too many recipes in April. I am trying to stay away from the fridge, the kitchen, the cooking shows, and all other ideas of food in order to get ready for the cruise. We all know what happens on a cruise........eating, and more eating, and I think you get the idea. I gotta shave off the weight I'm gonna gain on that cruise. On the other hand, I could decide this is my April Fool's hoax and start making all kinds of unhealthy food again. I really haven't decided.......................


  1. This salad couldn't be MORE pefect...I have to try this.

  2. Kim- This sounds absolutely perfect for spring. I love how pretty it looks!

  3. Healthy and lively, looks very good. Good call subbing yogurt - I like it better too.

  4. Yogurt is an excellent substitution--I always end up liking it better anyway. A beautiful salad and it sounds delicious!

  5. Yogurt is a perfect substitute for creme fraiche which is just sour cream and heavy cream mixed, refrigerate for 2 days. I rarely ever make creme fraiche any more.

    This sound just wonderful!

  6. I've been wondering about the creme fraiche. Thank you so much for posting the substitution. Wonderful salad.

  7. This is a truly lovely salad! I'm looking forward to trying this! Thanks for sharing!

  8. Ha ha - some April Fools joke - NOT!

    I wish I was going on a cruise in 3 weeks, hey I'd settle for getting out of town overnight. Are you taking the kids with you?

  9. That is a beautiful salad! So colorful!

  10. I love how simple this salad is! The dressing sounds really good, especially with your substitution.


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