Endive, Radicchio and Walnut Salad

1. 1

   Cut 1 1/2 inches from the root end of the 2 endives and the radicchio head, and cut these root end pieces into 1/2-inch chunks.

2. 2

   (You should have 3 about cups.)

3. 3

   Reserve the pointed endive leaf tips and the radicchio leaves for use later in the recipe.

4. 4

   Combine the root end chunks with the shredded carrot and nuts in a bowl.

5. 5

   Combine the dressing ingredients in a small bowl, then add the dressing to the endive and radicchio pieces, carrots, and nuts.

6. 6

   Toss well.

7. 7

   Arrange the radicchio leaves attractively on four plates, and spoon the dressed mixture into the center of the leaves.

8. 8

   Arrange the endive leaf tips so they stand, pointed tips up, next to one another all around the dressed salad.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.