summer's kiss as a salad

radicchio, endive, pistachio, oranges, clouds of parmesan!

sometimes when i’m having someone i’ve never had over over for dinner, i simply do not know what to make. sometimes panic sets in because there is this incredible pressure i put on myself to make something that is both effortless and delicious while using ingredients that are in season. will this person like this? will this person like that? will they hate this? do they hate that? cooking for someone new is vulnerable in a way that is hard to articulate. maybe because cooking is an act of care, an act of telling someone this is who i am.

this radicchio and endive salad is a dish that came out of feeling shy and vulnerable. but now, it’s a salad i’ve made repeatedly - for myself, for a picnic with viv, for family dinner. it’s bright, it’s comforting in it’s own way, it’s simple to put together and it’s beautiful.

2 -3 medium heads of radicchio (or castlefranco or both!)

4 belgian endives

2 cups of toasted raw unsalted shelled pistachios

3 cara cara or navel oranges, peeled and segmented

1 large shallot

red wine vinegar

1 tbs of honey

good olive oil

parmesan

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in a small pan on medium heat, lightly toast pistachios until lightly browned and fragrant. remove from heat and set aside. once cooled, finely chop leaving some bigger chunks.

to make the dressing, add 1/3 cup of olive oil, finely diced shallot, 1 tbs of honey, 5 tbs of red wine vinegar, salt and pepper to taste. taste as you go and adjust the seasoning or amount of vinegar. i usually eyeball this dressing as it’s so simple and it’s honestly just not possible to mess up. i love this dressing to be acidic and with a twinge of sweetness.

thinly slice the radicchio and endive and place 1/3 of it in a big bowl. take 1/3 of the chopped pistachio and layer it over the radicchio and endive. take 1/3 of the segmented orange and also add it to the bowl. taking a grater, grate the parmesan until it’s to your liking. i like a lot of parmesan in this salad.

repeat and layer!

add the dressing and toss well together. top with more freshly grated parmesan and more toasted pistachio.

it’s the most simple salad to put together but it’s one of my favorite things to make for myself when i am needing something quick and easy. it is perfect paired with mortadella baguette sandwiches, with brothy beans, with baguette and tinned fish, with steak or chicken.

it’s a dish that came out of being vulnerable and a little shy and so i hope you make this when you’re needing a little bit of inspiration.