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Radicchio and Endive Salad with Pecan Vinaigrette

4.6

(7)

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Radicchio and Endive Salad with Pecan VinaigretteGourmet Studios

This recipe can be prepared in 45 minutes or less.

Recipe information

  • Yield

    Serves 2

Ingredients

1 tablespoon Sherry vinegar
1 teaspoon sugar
1/4 teaspoon salt
3 tablespoons olive oil
1/4 cup pecans
1 small head radicchio
1 medium Belgian endive

Preparation

  1. Step 1

    Preheat oven to 350°F.

    Step 2

    In a small bowl whisk together vinegar, sugar, salt, and pepper to taste. Whisk in oil in a slow stream. Coarsely chop pecans and in a small shallow baking pan toast in one layer in middle of oven until fragrant and a shade darker, about 5 minutes. Immediately stir hot pecans into vinaigrette.

    Step 3

    Separate radicchio leaves and tear out some of white veins. Divide leaves decoratively between 2 plates (see photograph, above). Discard any discolored outer leaves from endive and cut two 1-inch sections from head. Arrange each section in center of radicchio leaves. Thinly slice remaining endive, discarding core, and sprinkle over salads. Drizzle vinaigrette over salads.

TagsSaladSalad DressingRadicchioChicoryLeafy GreensVegetableEndivePecanNutSideStarterDinnerVeganVegetarianDairy FreeGluten FreeEasyRoastGourmet
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