Chefs' Recipes

Agostino’s endive salad with pistachio, Taleggio, apple and Montasio

No more ho-hum side salads. This one is big on texture and layers of flavour.
Agostino's endive salad with pistachio, Taleggio, apple and Montasio

Agostino's endive salad with pistachio, Taleggio, apple and Montasio.

Mark Roper
6
15M

“The salad is about building layers of textures and flavours – the combination of apple and salty cheese works perfectly,” says Musarra. “You could easily swap the pistachio nuts for lightly roasted hazelnuts or almonds.”

Pictured here with Agostino’s mushroom tortelloni with buffalo ricotta.

Ingredients

Method

1.Mash the Taleggio and mascarpone together until smooth. Season to taste.
2.Core and slice apple into thin rounds, then cut in half and toss with 2 tsp lemon juice. Whisk together vinegar, olive oil and remaining lemon juice and season to taste.
3.Divide Taleggio mixture among bowls, then spoon over half the dressing. Sprinkle over half the pistachio, then top with half the apple. Place endive and witlof on top. Top with the remaining apple, then remaining dressing and pistachio. Shave Montasio over, season to taste and serve.

Montasio is a hard cow’s-milk cheese from the Friuli region north of Venice. It, and Taleggio di Grotta, are available from select delicatessens.


Wine suggestion: 2012 La Castellada Pinot Grigio, Friuli. Wine suggestion by James Tait

Notes

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