Radicchio and Endive Salad with Pecan Vinaigrette – a delicious recipe with Sherry vinegar, sugar, salt, olive oil, pecans, head radicchio. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat oven to 350F.
2
In a small bowl whisk together vinegar, sugar, salt, and pepper to taste.
3
Whisk in oil in a slow stream.
4
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.
5
Immediately stir hot pecans into vinaigrette.
6
Separate radicchio leaves and tear out some of white veins.
7
Divide leaves decoratively between 2 plates (see photograph, above).
8
Discard any discolored outer leaves from endive and cut two 1-inch sections from head.
9
Arrange each section in center of radicchio leaves.
10
Thinly slice remaining endive, discarding core, and sprinkle over salads.
11
Drizzle vinaigrette over salads.
152
kcal
Calories
16
g
Fat
2
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 tablespoon Sherry vinegar, 1 teaspoon sugar, 1/4 teaspoon salt, 3 tablespoons olive oil, and more.
Yes, Radicchio and Endive Salad with Pecan Vinaigrette 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.
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