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1
Remove the outer leaves from the endive and trim any stems, taking care to keep the heads intact.
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2
Cut each head lengthwise into quarters.
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3
To remove some of the bitterness, soak the endives in lightly salted ice water for 10 minutes.
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4
Remove and let drain on paper towels.
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5
Peel strips of zest from one of the lemons with a vegetable peeler.
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6
Place the zest with a couple of inches of water in a small saucepan.
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7
Bring to a boil, drain the water, then replace the water with fresh, cold water.
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8
Repeat the entire process three timesdont cheat!
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9
Blanching the zest three times removes any traces of bitterness and guarantees a softer, more floral vinaigrette.
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10
Juice the lemons for a total of 1/4 cup.
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11
In the jar of a blender, combine the juice with the blanched zest, the water, egg yolk, mustard, and a pinch of salt.
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12
Pulse to chop the ingredients.
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13
Then add both oils in a slow, steady stream.
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14
Strain the vinaigrette to remove any large pieces of zest.
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15
You should end up with about 1 1/2 cups of dressing.
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16
Place the endives, nuts, and parsley in a bowl and toss with enough dressing to lightly coat.
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17
Pile on a platter, then shave the radishes over the top of the salad and serve.
