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Endive and Radicchio Salad with Primo and Herb Vinaigrette

(Serves 4)

For the salad:

Garnish:  a few shavings of parmigiano reggiano

For the Primo vinaigrette:

  • ½ shallot, finely chopped
  • 1 tbsp stone-ground mustard
  • 1 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1-2 tsp fresh chopped herbs (we recommend thyme and tarragon)
  • 1/3 cup Primo Extra Virgin Olive Oil
  • Salt and pepper

Preparation of the salad

1. Preheat oven to 350 degrees. Season the bread cubes with the Primo Extra Virgin Olive Oil, salt and pepper. Bake the bread cubes to make croutons – about 10 minutes. Set aside.
2. Wash and pat dry the heads of radicchio and endive and chop each into ½ inch strips. Toss with the smoked pancetta and the crutons, set aside. Preparation of the vinaigrette
3. Combine all ingredients in a mason jar. Seal and shake to emulsify. Toss salad with the vinaigrette. Garnish with shavings of parmigiano reggiano.