Radicchio and Endive Salad with Pecan Vinaigrette

Name: Radicchio and Endive Salad with Pecan Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 medium Belgian endive; 3 Tbsps olive oil; 59 milliliters pecans; 1 small head radicchio; 0 teaspoons salt; 1 Tbsp Sherry vinegar; 1 teaspoon sugar

Radicchio and Endive Salad with Pecan Vinaigrette is a gluten free, fodmap friendly, and vegan side dish. This recipe makes 2 servings with 317 calories, 3g of protein, and 30g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have belgian endive, sherry vinegar, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

In a small bowl whisk together vinegar, sugar, salt, and pepper to taste.

Ingredients you will need

Vinegar

Pepper

Sugar

Salt

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Vinaigrette

Pecans

Toast

Cooking Oil

Equipment you will use

Baking Pan

Whisk

Oven

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.

Ingredients you will need

Radicchio