Osetta’s Recipes

Radicchio and Endive Salad with Dates


½ head of radicchio type Treviso* (100 g / 3 ½ cups sliced)
1 endive (100 g)
50 g baby spinach (2 ½ cups)
4 – 5 large fresh dates or Medjool dates
10 walnuts halves (30g / ⅓ cup)
1 apple, Granny Smith or other tart variety


½ orange (juice only)
1 tsp Dijon mustard
2 tbsp virgin olive oil
Salt and black pepper



Discard any wilted outer leaves of the radicchio and endive, core them and cut in 1-cm-wide (1/2-inch) slivers and then combine them with the spinach leaves in a serving bowl. Remove the pits from the dates and slice them lengthwise. Peel the apple (unless using organically grown fruit, in which case leave unpeeled), cut in quarters and then slice them. Chop the walnuts coarsely and add them together with the apple and dates to the rest of the salad. To make the dressing squeeze the orange and combine the juice with the other ingredients in a small bowl. Whisk to combine well, then drizzle the dressing over the salad, toss and serve immediately.



This salad with dates provides a tasty alternative to the more normal salads and is perfect as a starter or a light, nutritious lunch. *The Treviso radicchio is tall and pointed, and looks like a large red endive. It can easily be replaced with the more common round Chioggia type. If fresh dates are difficult to find, the extremely large, soft Medjool dates are an excellent alternative.


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Categories: Nutrigenomica