I originally made this salad or us to eat while watching the last episode of a season of Downton Abbey. But it was delicious and so I have made it since…. and then I just took some new photos because it’s also quite pretty and I have been on a radicchio bender (oh, that just sounds weird…..actually, it just is weird).
SO….now you will read the following which I wrote a number of years back in the context of the framework it was written (or feel free to skip ahead to the recipe if you were not a Downton Abbey freak like I was — no hard feelings, I promise).
Is tonight really the last episode of the season for Downton Abbey? Did everyone realize this but me? I am already a little bereft. Even though it will be a two-hour episode I can’t quite imagine how they will wrap up all of the dangling plot lines. And too many cliff hangers are hard to take.
Mary’s love looks like its getting a second wind (does she spend any actual time with her child, by the way? Just wondering.), Edith will head for Switzerland for a prolonged vaca with Rosamond (eg, gestation and childbirth), Robert is off to America to deal with a family mess concerning Cora’s brother (in those days would it have been a tiny thought that maybe Cora should go herself? No.). Rose is hell bent on marrying Jack Ross to screw her mother, Tom has a bit of a spark with a local girl.
And the biggest story, in my mind: Gillingham and that very bad man Green end up back at Downton, and now, despite Green’s obliviousness, too many people know. Including Bates. Especially Bates. And suddenly, Green has a terrible accident.
What to prepare to accompany such a momentous episode? I’m still not sure what I’m doing for main course will be, but I know what the salad will be. Most of the time the salads my kids lean towards involve mild lettuces, romaine being the house favorite. I buy multiple packages of hearts of romaine every week.
But this weekend one of my favorite co-chefs, Chris Styler, and I were going for a slightly ambitious meal, and I wanted a salad that didn’t fade into the background. And on top of that they were bringing a huge ball of incredibly fresh mozzarella from a favorite Italian specialty store, and it deserved a worthy salad backdrop.
Endive and Radicchio Salad with Fresh Mozzarella is a salad that doesn’t fade into the background. Plus, it was a hit with my kids.Tweet This
To my delight—and I’ll say it, my surprise—my kids LOVED this Endive and Radicchio Salad with Fresh Mozzarella. Had second plates of it. I had that sensation of not wanting to eat anything else ever again. Which is why I am making it again for tonight’s Downton Abbey viewing.
Do you hear the silence? It’s me refraining from making a comment about bitter lettuces to commemorate the bitterness of ending another Downton season.
More Vegetarian Salad Recipes:
- Mixed Greens Salad with Pears and Balsamic Dressing
- Frisee, Radicchio and Escarole Salad with Citrus Dressing
- Spicy Greens Salad with Gochujang Dressing
- Mexican Avocado, Corn and Three Bean Salad
Like this recipe? Pin it to your favorite board on Pinterest.Pin This
Endive and Radicchio Salad with Fresh Mozzarella
- Roughly chop the radicchio, endive and romaine. Place in a serving bowl and toss with the ¼ cup olive oil, lemon juice, and salt and pepper.
- Divide the lettuces onto salad plates, place a slice of mozzarella on each plate, drizzle the cheese with a little more olive oil, and season with a bit more salt and pepper.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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