Endive and Radicchio Salad

Photo by Romulo Yanes

originally from Gourmet Magazine

adapted by Jeanne Milligan

serves 4 to 6

3 Belgian endives

1/4 pound radicchio

1 tablespoon Dijon mustard

1 tablespoon sherry vinegar

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 tablespoons grape seed or canola oil

1 teaspoon Asian sesame oil

2 scallions, finely chopped (1/4 cup)

1 tablespoon sesame seeds, toasted

1 teaspoon black sesame seeds, toasted (optional)

Trim endives and halve lengthwise. Cut pieces in half crosswise, then cut lengthwise into 1/4 inch-wide strips.

Cut radicchio in half and discard core, then cut lengthwise into 1/4-inch wide strips. Soak radicchio and endive in a large bowl of very cold water to crisp, 10 minutes, then drain and dry.

Whisk together mustard, vinegar, sugar, salt, pepper, grape seed or canola oil and sesame oil in another large bowl until emulsified.

Add endives, radicchio, scallions and sesame seeds and toss until coated well.

This is a tasty winter salad.