Endive Salad With Creamy Pine Nut Dressing And Shaved Parmesan Recipe

Oct 28, 2013 2:00 pm

Re-create this easy salad from Scarpetta at home

We've been waiting a long time to tackle the recipes from Scott Conant's Scarpetta Cookbook. But before we dive head-first into the pasta, let's start with a classic Italian-inspired salad of bitter radicchio in a creamy-savory pine nut dressing. We're not barbarians, after all. "As much as I love spaghetti, I do more than just make pasta," he says.

Check out our recent interview with Conant for more from one of our favorite celebrity chefs.

Reprinted with permission from The Scarpetta Cookbook

A pine nut dressing lends some creaminess to this simple, approachable salad from Scarpetta.
A pine nut dressing lends some creaminess to this simple, approachable salad from Scarpetta.
Servings: 4


1/4 cup pine nuts, toasted
1/4 cup fresh lemon juice
3 tablespoons honey, such as wildflower
kosher salt
pinch of crushed red pepper
1/2 cup extra virgin olive oil
16 endive leaves
12 radicchio leaves, quartered
16 arugula leaves (preferably wild arugula), torn in half
28 strips shaved Parmigiano-Reggiano cheese
1/4 cup pine nuts, toasted

For the dressing:

  1. In a blender, purée the pine nuts, lemon juice, honey, 1 1/2 teaspoons salt and crushed red pepper. With the machine running, slowly drizzle in the olive oil a little at a time; the dressing should be a thick, mayonnaise-like consistency.
  2. Transfer the dressing to a bowl and stir in 2 tablespoons water. Taste and season with additional salt, if needed. (The dressing can be made 2 days ahead and kept covered and refrigerated.)

For serving:

  1. In a large bowl, gently toss the endive, radicchio and arugula with 1/4 cup of the dressing and half of the Parmigiano-Reggiano.
  2. Divide among serving plates and top with the remaining Parmigiano-Reggiano and the pine nuts.
  3. Drizzle with the remaining vinaigrette and serve.

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Level of Difficulty: 
Prep Time: 
20 minutes
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