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SALAD

RED LETTUCE AND ENDIVE SALAD

THIS IS A LOVELY SALAD FOR SUMMER LUNCHES AND BARBECUE DINNERS / PERFECTLY BALANCED BITTER + SWEET / HEALTHY / NUTRITIOUS / EASY

The secret ingredient is always love !

Use this recipe as an inspirational guideline. I invite you to get creative, experiment, try new ingredients and different combos. If you don't have/like something, swap it out with something else. Taste as you go along. Trust your tastebuds and your gut...and most importantly, have fun!

Love x Mila*

I love bitter foods, and they just so happen to be super healthy and nutritous! This salad is a perfect marriage between bitter and sweet and a great accompaniment to meals, especially served alongside a potato dish, like roast potatoes or a potato salad...so good!


Enjoy the salad when it's fresh and crisp, so it's better to prepare it just before serving it. You can prepare the dressing ahead of time. When you're ready, you can chop and assemble the salad on your platter.

RED LETTUCE AND ENDIVE SALAD

RED LETTUCE AND ENDIVE SALAD

JUMP

Ingredients

roughly half a head of Red Lettuce (Radicchio) 


1 or 2 Endive 


1 sweet-and-sour green Apple 


roughly 4 - 5 Radishes / thinly sliced


a sprinkle of Pea Shoots or Micro Greens / optional


a sprinkle of Sumac / optional


a sprinkle of toasted Seeds / optional


Lemon Mustard Dressing:

1/3 cup Olive Oil


1 tsp Apple Cider Vinegar


3 tsp Dijon Mustard


juice from 2 Lemons


1 tsp Agave or Maple Syrup


1 clove Garlic - minced


some fresh Mint - finely chopped


pinch of Salt

RED LETTUCE AND ENDIVE SALAD

Instructions

  1. Make the salad dressing by combining all the ingredients. Adjust the flavour if needed. It needs to taste nice and tangy with a slight sweetness.

  2. Arrange the salad on a platter or a wide salad bowl.

  3. Slice the red lettuce in strips as you would with cabbage. Chop it in half if the pieces are too big, loosen the layers, and arrange them on the platter.

  4. Slice the endives lengthways in quarters (or you can slice it into rings) and arrange it on the platter.

  5. Thinly slice the apple (or chop it in bite-size pieces, as you prefer). Arrange it on the platter.

  6. Remember, apple turns brown once it's sliced, so serve the salad soon after you've prepared it or add the apple just before serving.

  7. Thinly slice the radishes and arrange them on the platter.

  8. Add the finishing touches by adding a sprinkle of sumac and seeds and topped with a few microgreens.

  9. Right before serving, drizzle a few tablespoons of the dressing over the top and serve the rest on the side.

ENJOY + HAPPY EATING!

Feel free to get in touch if you have any questions, comments or requests. 

I would love to hear if you've tried the recipe and what you think of it!

Love x Mila*

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