Escarole And Seared Radicchio Salad With Pecan Vinaigrette
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
38
Sourness
39
mins
Prep time (avg)
6.9
Difficulty
Ingredients:
3 cup
Pecan1 tbsp
Vegetable OilDirections:
1
Preheat oven to 350°F
2
Spread out pecans on a rimmed baking sheet and toast, tossing once, until fragrant, 8-10 minutes; let cool
3
Pulse 1/2 cup pecans in a food processor until coarsely ground; whisk with Citrus Vinaigrette in a small bowl
4
Season with salt and pepper
5
Heat oil in a large heavy skillet over high heat until it begins to shimmer
6
Season radicchio with salt and pepper
7
Add radicchio to skillet
8
Cook, turning until both cut sides are golden brown and wilted, 2-3 minutes
9
Transfer to a plate and let cool slightly
10
Place escarole in a large bowl; drizzle with some of the dressing and toss to coat
11
Season with salt and pepper
12
Transfer to a serving platter and tuck radicchio wedges into salad
13
Spoon remaining dressing over
14
Top salad with cheese and remaining 1/4 cup pecans
15
Preheat oven to 350°F
16
Spread out pecans on a rimmed baking sheet and toast, tossing once, until fragrant, 8-10 minutes; let cool
17
Pulse 1/2 cup pecans in a food processor until coarsely ground; whisk with Citrus Vinaigrette in a small bowl
18
Season with salt and pepper
19
Heat oil in a large heavy skillet over high heat until it begins to shimmer
20
Season radicchio with salt and pepper
21
Add radicchio to skillet
22
Cook, turning until both cut sides are golden brown and wilted, 2-3 minutes
23
Transfer to a plate and let cool slightly
24
Place escarole in a large bowl; drizzle with some of the dressing and toss to coat
25
Season with salt and pepper
26
Transfer to a serving platter and tuck radicchio wedges into salad
27
Spoon remaining dressing over
28
Top salad with cheese and remaining 1/4 cup pecans