Endive, radicchio and walnut salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Belgian endives; (10 ounces), washed | |
| 1 | small | Head radicchio; (5 ounces), washed |
| 2 | Carrots; (6 ounces), peeled | |
| ; and shredded (1 1/2 | ||
| ; cups) | ||
| ½ | cup | Walnut pieces |
| 1 | tablespoon | Dijon mustard |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Freshly ground black pepper |
| 1½ | tablespoon | Red wine vinegar |
| 3 | tablespoons | Virgin olive oil |
Directions
DRESSING
Cut 1½ inches from the root end of the 2 endives and the radicchio head, and cut these root end pieces into ½-inch chunks. (You should have 3 about cups.) Reserve the pointed endive leaf tips and the radicchio leaves for use later in the recipe. Combine the root end chunks with the shredded carrot and nuts in a bowl.
Combine the dressing ingredients in a mall bowl, then add the dressing to the endive and radicchio pieces, carrots, and nuts. Toss well.
Arrange the radicchio leaves attractively on four plates, and spoon the dressed mixture into the center of the leaves. Arrange the endive leaf tips so they stand, pointed tips up, next to one another all around the dressed salad. Serve immediately.
Yield: 4 servings.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9215 Converted by MM_Buster v2.0l.