Chicory and Endive Salad with Spiced Pistachios

Name: Chicory and Endive Salad with Spiced Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon hazelnut oil; 2 tablespoons sherry vinegar; One 10-ounce head of radicchio, quartered; 1/4 cup shelled unsalted pistachios; Salt; Sugar; Ground cumin; Cayenne pepper; Freshly ground black pepper; 1/4 cup extra-virgin olive oil; 1 large shallot, finely chopped; 1/4 cup balsamic vinegar; One 6-ounce head of chicory, cut into bite-size pieces (6 cups); 1 red Belgian endive, thinly sliced crosswise; 1 yellow Belgian endive, thinly sliced crosswise; 1 tablespoon chopped tarragon

Servings: persons

1 tablespoon hazelnut oil
2 tablespoons sherry vinegar
One 10-ounce head of radicchio, quartered
1/4 cup shelled unsalted pistachios
Salt
Sugar
Ground cumin
Cayenne pepper
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1 large shallot, finely chopped
1/4 cup balsamic vinegar
One 6-ounce head of chicory, cut into bite-size pieces (6 cups)
1 red Belgian endive, thinly sliced crosswise
1 yellow Belgian endive, thinly sliced crosswise
1 tablespoon chopped tarragon

1
Preheat the oven to 375.
2
In a shallow dish, mix the hazelnut oil with the sherry vinegar.
3
Add the radicchio and let marinate for 10 minutes, turning often.
4
Scatter the pistachios on a rimmed baking sheet and sprinkle with a pinch each of salt, sugar, cumin and cayenne.
5
Bake until toasted, about 5 minutes.
6
Light a grill.
7
Season the radicchio with salt and pepper and grill over high heat until lightly charred on 2 sides, about 2 minutes per side.
8
Transfer to a work surface and let cool slightly.
9
Cut the radicchio into bite-size pieces.
10
In a large skillet, heat the olive oil.
11
Add the shallot and cook over moderate heat until softened, about 4 minutes.
12
Add the balsamic vinegar and bring to a boil over moderate heat.
13
Add the chicory and cook, stirring occasionally, until just tender, about 5 minutes.
14
Add the radicchio, red and yellow endives and chopped tarragon and toss well.
15
Season with salt and pepper.
16
Mound the salad on plates, garnish with the spiced pistachios and serve.

170

kcal

Calories

Fat

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon hazelnut oil, 2 tablespoons sherry vinegar, One 10-ounce head of radicchio, quartered, 1/4 cup shelled unsalted pistachios, and more.

Yes, Chicory and Endive Salad with Spiced Pistachios falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!