Radicchio and Endive with Aged Gouda and Red-Wine Vinaigrette

Name: Radicchio and Endive with Aged Gouda and Red-Wine Vinaigrette
Yield: Serves 4–6
Ingredients: ¼ cup (2 fl oz/60 ml) extra-virgin olive oil; ¼ cup (2 fl oz/60 ml) dry red wine such as Merlot or Syrah; ½ head radicchio, torn into bite-sized pieces; Freshly ground pepper; ¼ lb (125 g) aged Gouda, shaved or coarsely chopped; 4 heads Belgian endive, red if possible; ½ tsp sea salt; 2 Tbsp balsamic vinegar; ½ cup (½ oz/15 g) fresh flat-leaf parsley leaves

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

Aged Gouda is a dense, golden-hued cheese with bits of crunchy milk solids that complement the crisp, pleasantly bitter red radicchio and endive in this winter salad. You can either cut the Gouda into small squares or use a vegetable peeler to create more delicate shavings.

Ingredients

For the Vinaigrette

2 Tbsp balsamic vinegar
¼ cup (2 fl oz/60

Gluten-free
Winter
Vegetarian

Method

To make the vinaigrette, in a small saucepan over medium-low heat, combine the vinegar and wine and bring to a simmer. Cook until reduced by half, about 3 minutes. Set aside to cool. In the bottom of a large bowl, using a fork, mix together the salt, the reduced vinegar and wine mixture, and the olive oil just to blend. Set aside.

Cut each endive in half lengthwise, and cut away the sol