Categories: Recipes

Recipe: Endive Radish Salad with Ricotta Toast

by Jessie Beyer - Friday, May 29, 2020

Have you joined the COVID baking craze while stuck at home? If so, this would make a great topping for one of your homemade loafs. If not, you can swing by the store and snag you favorite loaf of fresh baked bread. And for the gluten-free folks, this salad is great without the bread – just add a dollop of ricotta to the middle of your salad. No matter which way you choose to serve it, this quick and easy treat works great as an appetizer orĀ  light summer lunch!

Endive Radish Salad

Ingredients
1 bunch radishes, thinly sliced
2 cups sliced endive
1/4 cup celery leaves, thinly sliced
1/4 cup scallions or spring onions, thinly sliced
1 tablespoon fresh parsley, finely chopped
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon raw unfiltered apple cider vinegar
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Instructions
1. In a large bowl combine the radishes, endive, celery, scallions and parsley.
2. In a small bowl whisk together the olive oil, lemon juice, apple cider vinegar, salt and pepper.
3. When you are ready to dress the salad pour the vinaigrette over top the veg and mix well.

Ricotta Toast

MakesĀ  8-10 pieces of toast.

Ingredients
1 cup ricotta cheese
1 tablespoon extra virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoons black pepper
endive radish salad {see above}
bread, toasted

Instructions
1. In a small bowl combine the ricotta, olive oil, salt and pepper. Whisk ferociously by hand or blend together using a hand-mixer for a few minutes until the ricotta becomes very smooth.
2. Spread a tablespoon or two over each piece of toast and top with the endive radish salad, a drizzle more of olive oil and a sprinkle or salt and pepper.

*Recipe courtesy of withfoodandlove.com

Jessie Beyer - Originally from the suburbs of Washington, D.C., Jessie headed west for college and never looked back. She earned a Journalism and Technical Communications degree from Colorado State University, and has since worked in a variety of industries including radio, sustainability, and wine tourism. Jessie combines her passion for travel, cycling, and storytelling to help people understand the unique power of exploring the world from the seat of a bike. A self-proclaimed travel junkie, Jessie has found herself on many extended adventures. She spent 2015 exploring many corners of the world including tramping through New Zealand's mountains, cycling through Europe, and hitching a boat ride down the Mekong river from Laos into Thailand. At home in Colorado you'll likely find her singing her way up mountain trails, talking to strangers, and seeking restaurants with patios and Spanish wines.

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