Radicchio, Endive, and Walnut Salad
The harmony of this salad is that both the radicchio and the endive are from the chicory family, sweet and slightly bitter at the same time.
Recipe information
Yield
serves 6 to 8
Ingredients
12 ounces walnut pieces
1 cup grated Grana Padano or Parmigiano-Reggiano
4 heads radicchio di Treviso (about 1 1/4 pounds), cut into 1-inch pieces
3 heads Belgian endive (about 12 ounces), cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 teaspoon kosher salt
Preparation
Step 1
Toast walnuts in a large nonstick skillet over medium heat, about 3 to 4 minutes. Reduce heat to low, and sprinkle with 1/2 cup of the grated cheese; cook, stirring constantly, until cheese just melts and coats the nuts, about 1 minute. Remove the pan from heat, but leave the nuts in the skillet so they stay warm (but not hot).
Step 2
Combine radicchio and endive in a large serving bowl. Drizzle with the oil and vinegar, and season with the salt. Toss to coat the leaves with the dressing. Sprinkle with remaining 1/2 cup grated cheese, and add the warm walnuts. Toss well again, and serve.
Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.
