• 2 tablespoons canola oil
  • 1 bunch curly endive or escarole (about 3/4 pound), roughly chopped
  • 1 head radicchio (about 3/4 pound), cored and roughly chopped
  • 2 tablespoons oil-packed capers, drained
  • 12 Kalamata olives, pitted and sliced
  • 1/2 teaspoon red pepper flakes
  • 3 tablespoons dried currants
  • 1 tablespoon extra virgin olive oil (optional) Juice of 1 lemon
  • 3 tablespoons toasted pine nuts, walnuts, hazelnuts or pecans
  • 1 tablespoon orange zest

Author of this recipe



Grower / producer

We develop, trial, and select seeds for the diverse needs of small commercial, fresh market growers and avid home gardeners across the United States and more than 50 countries throughout the... Read more

A very tasty Italian inspired warm salad of winter green vegetables combined with toasted nuts and orange zest.

Total votes: 797


Heat oil in a large pot or wok over medium high heat. Add endive and radicchio and cook, stirring constantly, until just wilted, about 5 minutes. Add capers, olives, pepper flakes and currants and cook, tossing gently, for another 15 seconds. Drizzle with olive oil and lemon juice and sprinkle pine nuts and orange zest on top. Serve immediately. Serves 4 to 6 Recipe and photo courtesy of Whole Foods Market

Want to stay up-to-date? Subscribe to our newsletter!