Endive and Radicchio Salad with Crispy Jammy Egg

Winter salads can be a thing of beauty— there might not be any ‘green’ in this salad but the bold jewel-like hues give pure drama. This salad— and all its infinite variations— is on rotation at my house probably weekly. I make double the vinaigrette, so that I have it in the fridge ready to go at all times. A few swap outs that’ll give this salad legs:

‣ Add avocado, ham and cherry tomatoes for a cool Cobb
‣ Ditch the eggs and add a handful of chickpeas along with a sprinkling of za’atar
‣ Add wedges of blue cheese or feta and cucumber
‣ Add roasted or blanched asparagus, chop up the egg and add capers or gherkins for a quick ‘gribiche’ style salad
‣ Skip the panko and add chopped almonds for crunch along with golden raisins and sliced Bosc pear

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Serves 4

INGREDIENTS

1 large head of radicchio
2 endive heads, spears separated
½ cup flat leaf parsley
2 large eggs
⅓ cup panko
1 tbsp olive oil
Flaky sea salt

Vinaigrette
Juice of half a lemon
1 tsp Dijon mustard
1 tsp whole grain mustard
⅓ cup olive oil
Kosher salt and pepper

METHOD

Bring a small pot of water to a boil and gently lower in eggs and boil for exactly 7 minutes. Use a slotted spoon to transfer to a small bowl— using spoon to gently tap shell to crack in 1-2 spots— and fill with cold tap water. Set aside.

In a small sauté pan over medium high heat, add olive oil and panko and sauté until golden brown— approximately 3-4 minutes. Transfer to a small bowl and set aside.

For the vinaigrette, combine all ingredients in a jar with a tight lid and shake for 10 seconds to combine.

Cut radicchio in quarters and cut out core. Separate leaves and arrange on platter, along with endive spears and parsley. Remove shell from egg, submerging in water to assist. Cut eggs in half (yolk will be jammy so make sure to keep them right side up!) and arrange atop radicchio and endive. Drizzle with dressing and sprinkle panko. Finish with flaky sea salt and serve.