Radicchio and Endive Salad with Pecan Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe can be prepared in 45 minutes or less. 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 |
Directions:
1. Preheat oven to 350°F.
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.
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.
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