on summer endive salad di nancy.

summery citrusy goodness on a plate, ready in a flash.

woah, indeed. (also, apologies in advance for the bad photos in this post. i’ll get the leica-quality-food-porn pics down for the next one!)

I’ve never been a big salad guy.

Then again, I’ve never claimed to be.

If you surveyed my friends and family on my favorite foods, easy money’s on steak, burgers, brisket, butter chicken.

See above: not exactly salad material.

So why is the first recipe I’m posting to “mise en place”… a salad?

Has my palate changed?

Something, something growth yada yada?

Is this a cry for help?

Let me assure you: it’s none of those things.

This salad is just that damn good.

This is my take on a salad I had at Chi Spacca a few weeks ago — as close as I can get without access to the actual kitchen playbook.

I’ve put my own spin on it, with a bit more mint, a splash of lime, and a gentler hand on the horseradish — but make no mistake, this one’s still firmly in Nancy’s domain.

Made with incredibly fresh, in-season ingredients from our local farmer’s market, this is one of those surprising salads that might just turn even the most carnivorous among us veggie-curious — if only for a course.

The Summer Endive Salad di Nancy feels like summer: refreshing, punchy, and (bonus points) really pretty.

Make it to set the tone for dinner, to cleanse the palate between courses, or just because. It’s already a go-to in the Bandopadhay kitchen.

Nancy, I hope I did you proud.

Enjoy.

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how to make + enjoy it.

Serves: This recipe will serve 4-6; serve (and enjoy) fresh.

Prep Time: 15-20 minutes

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ingredients.

tell me you have OCD without telling me you have OCD.

For the Salad:

• 4–6 assorted citrus fruits

  • (e.g. blood orange, grapefruit, orange, lemon, lime)

• 3–4 Belgian endives, roughly chopped

• 2–3 radishes, thinly sliced (use a mandolin if available)

• A few sprigs of fresh mint, roughly chopped (for garnish)

For the Horseradish Vinaigrette:

• Juice from leftover citrus+

  • Juice of 1 lemon, 1 navel orange, and ½ lime

• 1 tbsp finely chopped mint

• 1 tbsp prepared horseradish (adjust as needed)

• 2 tbsp white wine vinegar

• Olive oil (to emulsify ~ approx. 2–3 tbsp)

• Kosher salt and freshly ground black pepper, to taste

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instructions.

vinaigrette in progress.

1. Chill the Plate:

   Set aside a large plate (or shallow bowl) in the fridge to chill.

2. Prepare Citrus:

   Suprême the citrus to remove rind and membranes.¹ Set aside the clean segments on the chilled plate. Do not discard bits, ends, or imperfect pieces — you’ll use them for the dressing.

3. Make the Vinaigrette:

   Collect any juice from your citrus trimmings in a small bowl. To that, add the juice of 1 lemon, 1 orange, and ½ lime. Stir in chopped mint, horseradish, white wine vinegar, olive oil, salt, and pepper. Whisk or use an immersion blender until emulsified; strain for best results. Adjust seasoning and consistency as needed.²

4. Prep Vegetables:

   Roughly chop the endives. Thinly slice radishes using a mandolin for best texture. Chop a few mint leaves for garnish.

5. Assemble the Salad:

   On your chilled plate, layer the citrus segments, endives, and radishes. Spoon vinaigrette over each layer to coat. Finish with chopped mint, a few grinds of black pepper, and a flourish of olive oil.

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notes + pairings.

• Serve immediately while cold.

• Excellent alongside grilled fish or roast chicken.

• Pairs beautifully with a dry Riesling or chilled rosé: my go-to has been the Biddizza Skin Contact Orange, or the OddBird Presence (Alcohol Free!).

1. If you need a primer, I got you.

2. BTW: You can store this vinaigrette in the fridge for up to two weeks. I’ve found that it works especially well with fish.