1 large head radicchio, leaves torn or cut into wedges
1 medium head escarole, cut into 2-inch pieces
1/2 cup fresh Italian parsley leaves
1/2 cup fresh basil leaves, torn
4 radishes, thinly sliced
3/4 teaspoon sea salt
1/4 cup roasted salted pepitas
For the dressing: In a medium bowl combine the honey, mustard, and egg yolk. Whisk well to combine. Whisking constantly, slowly drizzle in the olive oil until thick and emulsified. If it gets too thick and begins to look oily, add a splash of the vinegar. Once the oil is completely emulsified, whisk in the vinegar until fully combined. Stir in the salt and the poppy seeds.
For the salad: In a large bowl combine the radicchio, escarole, parsley leaves, basil leaves, and radishes. Add 1/4 cup of the dressing and the salt to the greens. Using your hands, toss the greens in the dressing until well coated. Top with the pepitas and serve with more dressing on the side if desired.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.