Autumn is slow to arrive in Italy, and this is the perfect transitional dish to serve up between summer and fall. Endive and radicchio are in season in the fall through the winter so now is the time to start enjoying them. When roasted and served with cannellini beans, a fresh ball of mozzarella di bufula and a drizzle of balsamic glaze (the sweetness balances the bitter radicchio), this dish is still light enough to enjoy in these atypically high temperatures. Simple and using only four ingredients and seasonings you certainly already have in your kitchen, this recipe will become your back-pocket go-to.
Buttery Endive Balances Bitter Radicchio
Endive is delicious raw but when cooked, takes on a velvety, buttery texture. The texture and flavor of the endive balances the radicchio, which can be quite bitter when cooked. At the same time, the radicchio holds on to a bit more crunch than endive which provides a balance in texture as well. Together, the two make a perfect base for this cozy yet light salad.
Cannellini beans and a portion of mozzarella di bufula (or even burrata) bring some heft to the meal, making it a great option for a main course. However, nix the ball of mozz and this salad can be an excellent side dish in the cooler months.
Few, Simple Ingredients with A Lot of Impact
Minimal seasoning is needed for these ingredients to shine. Some quality olive oil, butter, and salt do the trick. I also like to add a bit of garlic (to everything), but that can be optional. Recipes like this one, where it’s all about the produce, are my favorite.
Especially when your ingredients are in season, this dish requires little effort to be flavorful. Endive is in season from late fall to early spring, while radicchio is just about to be in its prime from winter to early spring.
Pair This Salad with a Medium-Bodied White Wine
Though I’d typically recommend a bright, acidic white like Sauvignon Blanc for a salad, this dish is much heartier and richer than you typical salad. As such, a medium-to-full-bodied white wine would be a great move to complement the buttery, roasted endive and radicchio.
You can’t go wrong with a classic California Chardonnay, though you may also want to try something different such as a French Semillon.
Looking for another way to use endives this fall and winter? Try these Fig & Blue Cheese Endive Boats – perfect for parties!
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Roasted Endive and Radicchio Salad with Cannellini Beans
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Roasted endive and radicchio, cannellini beans, mozzarella di bufula, and a drizzle of balsamic.
Ingredients
- 3 heads of white endive
- 1 head of radicchio
- 200 grams (or about 1/3 of a can) of cannellini beans
- 1 small ball of mozzarella di bufula
- Olive oil
- 3 tablespoons of butter
- Balsamic glaze
- Salt and pepper
- Optional: garlic powder
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Cut the endive and radicchio in quarters, lengthwise.
- Toss endive in olive oil and season with salt and pepper (and garlic powder if using), then place in a single layer on the baking sheet.
- Place small pieces of the butter on top of the endive and radicchio, while also tucking some of the butter in between their leaves.
- Roast endive and radicchio for 30 minutes in the oven, making sure to take them out and flip them halfway through.
- While the veg roasts, drain and rinse the cannellini beans.
- Plate the endive, radicchio, and cannellini beans and top with the mozzarella di bufula.
- Drizzle generously with balsamic glaze (it balances out the bitterness of the radicchio perfectly!) and add a little extra freshly cracked black pepper, then serve warm!
Sydney is a 29-year old American living between France and Italy. She has a WSET Level 2 certification in wine, along with a degree in environmental engineering and an MBA. She loves exploring local farmer’s markets, haunting her favorite wine bar, and discovering new restaurants.
