Charred Radicchio & Endive Salad with Fried Goat Cheese

Serves 4

Recipe courtesy of George Sabatino

1 tablespoon canola oil
1 small head radicchio, cut in half
1 small head Belgian endive, cut in half
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
3 tablespoons honey
Kosher salt
1 cup sugar snap peas, sliced thin
½ cup basil leaves, chopped
¼ cup mint leaves, chopped
½ cup pine nuts, toasted and chopped

Heat a large cast iron skillet over medium heat. Add the canola oil. When the oil is shimmering but not smoking, add the radicchio and endive, cut side down, and cook until brown and charred at the edges, about 3 minutes. Let cool, and slice, removing and discarding the cores.

In a mixing bowl, combine the olive oil, lemon juice, and honey and whisk well. Season to taste with salt. Add the charred radicchio, charred endive, snap peas, basil, mint and pine nuts. Top with Panko Crusted Goat Cheese (recipe follows) and drizzle with Roasted Garlic and Tomato Vinaigrette (recipe follows).


4 ounces goat cheese, sliced into 8 rounds
3 cups panko bread crumbs
1 tablespoon kosher salt
1 teaspoon black pepper
2 tablespoons lemon zest
2 tablespoons orange zest
Canola oil

Using your hands, press each piece of goat cheese into a round, flat disk, compressing it to stop it from crumbling and pressing until smooth and uniform. Arrange the cheese on a plastic-wrap-lined plate and refrigerate until firm, about 1 hour.

Combine the panko, salt, pepper, lemon zest and orange zest in a wide, shallow bowl and set aside. Press the goat cheese disks into this mixture, pressing to make sure the mixture sticks.

Film the bottom of a nonstick or cast iron pan with canola oil and heat until the oil is shimmering but not smoking. Arrange the goat cheese disks in a single layer and fry until golden brown on both sides, about 2 to 4 minutes per side.


Serves 4

1 cup sun-dried tomatoes, chopped
¼ cup roasted garlic
½ cup basil leaves, chopped
¼ cup lemon juice
½ cup canola oil
¼ cup olive oil
Kosher salt

Place tomatoes, garlic, basil, and lemon juice in a blender. Mix on high speed until a smooth red purée forms, about 2 minutes. Lower the blender speed, and slowly add the canola and olive oils until the vinaigrette is smooth. Season to taste with salt and reserve. (You’ll have leftover dressing: It keeps up to a week in the refrigerator.)

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