Endive Ranch Salad


Savor the flavors of summer and nourish your body with this recipe from Chef Brett! Packed with nutrient-rich ingredients like endive and radicchio, this summer salad promotes good digestion, bone strength, skin health, and liver function. Project Angel Heart Registered Dietitian Astrid De la Cruz notes that this dish has an abundance of Vitamin K, folate, flavonoids, and fiber. Enjoy!

Endive Ranch Salad

Makes 4-6 servings

Endive salad:

  • 6-7 heads endive, trimmed
  • 2 heads radicchio, trimmed, cut into 8 wedges (or substitute bibb or butter lettuce)
  • 1 small bunch baby radishes, thinly sliced
  • 1-2 shallots, thinly sliced
  • 1 jar of anchovies (Chef Brett recommends the anchovies in oil)

Greek yogurt ranch:

  • 3/4 cup Greek yogurt
  • 1/2 cup buttermilk
  • 1/4 cup kewpie mayo
  • 2 cloves fresh garlic (or substitute granulated garlic)
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons fresh chives, thinly sliced
  • 2-3 tablespoons fresh lemon juice
  • Few dashes hot sauce (Chef Brett’s favorite is Cholula)
  • 1/4 cup extra virgin olive oil
  • Salt and cracked pepper to taste

Crouton topping:

  • 2 cups sourdough croutons, finely crushed or crumbled
  • 1 tablespoon harissa paste

Making the salad:

Arrange the endive and radicchio on a large serving platter.

Top the endive and radicchio with sliced radishes, shallots, and anchovies.

Making the ranch:

Whisk together yogurt, buttermilk, mayo, garlic, dill, chives, lemon juice, and hot sauce until combined. Whisk in extra virgin olive oil and add salt and pepper to taste.

Spoon the dressing over the endive and radicchio salad.

Making the crouton topping:

Thoroughly mix crushed sourdough croutons and harissa paste, then sprinkle over the top of the salad.