Radicchio, Endive, and Walnut Salad
Insalata di Radicchio, Indivia Belga, e Noci


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Radicchio, Endive, and Walnut Salad
Insalata di Radicchio, Indivia Belga, e Noci
cookbook: Lidia's Italy in America
recipe
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serves: Serves 6 to 8

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.
 

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 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 teaspoon kosher salt

Directions

Toast walnuts in a large nonstick skillet over medium heat, about 3 to 4 minutes. Reduce heat to low, and sprinkle with ½ cup of the grated cheese; cook, stirring constantly, until cheese just melts and coats the nuts, about 1 minute. Remove the pan from the heat, but leave the nuts in the skillet so they stay warm (but not hot).

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 ½ cup grated cheese, and add the warm walnuts. Toss well again, and serve.



This recipe is from Lidia’s newest book, Lidia’s Italy in America, which was released in October.

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