radicchio and endive salad with pecan vinaigrette


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Servs: 2

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


  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.
  3. 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.
  4. 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.


Dorisbaby22 01:54, 24 Aug 2015

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