Radicchio and Endive Salad with Herbed Buttermilk Dressing
Ingredients
- 2 heads radicchio, trimmed and each cut into 8 wedges
- 6 heads Belgian endive, trimmed and quartered lengthwise
- 1/2 cup (4 fl. oz./125 ml) buttermilk
- 1/2 cup (4 oz./125 g) sour cream
- 1/2 bunch fresh chives, finely chopped
- Leaves from 1/4 bunch fresh tarragon, minced
- 1 garlic clove, minced
- Kosher salt and freshly ground pepper
- 1/2 oz. (15 g) Parmesan cheese, thinly shaved
Instructions
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