Radicchio and Endive Salad with Pecan Vinaigrette
Ingredients
Instructions
- Preheat oven to 350F.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
422
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).