Radicchio And Endive Salad With Pecan Vinaigrette
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Sherry Vinegar1 tsp
Sugar1 tsp
Salt3 tbsps
Olive Oil1 cup
Pecan1 small
Radicchio (head)1 medium
Belgian EndiveDirections:
1
Preheat oven to 350°F
2
In a small bowl whisk together vinegar, sugar, salt, and pepper to taste
3
Whisk in oil in a slow stream
4
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
5
Immediately stir hot pecans into vinaigrette
6
Separate radicchio leaves and tear out some of white veins
7
Divide leaves decoratively between 2 plates (see photograph, above)
8
Discard any discolored outer leaves from endive and cut two 1-inch sections from head
9
Arrange each section in center of radicchio leaves
10
Thinly slice remaining endive, discarding core, and sprinkle over salads
11
Drizzle vinaigrette over salads
12
Preheat oven to 350°F
13
In a small bowl whisk together vinegar, sugar, salt, and pepper to taste
14
Whisk in oil in a slow stream
15
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
16
Immediately stir hot pecans into vinaigrette
17
Separate radicchio leaves and tear out some of white veins
18
Divide leaves decoratively between 2 plates (see photograph, above)
19
Discard any discolored outer leaves from endive and cut two 1-inch sections from head
20
Arrange each section in center of radicchio leaves
21
Thinly slice remaining endive, discarding core, and sprinkle over salads
22
Drizzle vinaigrette over salads