Radicchio and Endive Salad with Pecan Vinaigrette
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.
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.