Chicory and endive salad with spiced pistachios
Discover the perfect blend of chicory and endive in this tantalizing salad topped with flavorful spiced pistachios. A culinary delight for your taste buds!
Ingredients:
- 1 tablespoon 1 tablespoon hazelnut oil
- 2 tablespoons 2 tablespoons sherry vinegar
- 1 head One 10-ounce head of radicchio, quartered
- ¼ cup 1/4 cup shelled unsalted pistachios
- 1 teaspoon Salt
- 1 teaspoon Sugar
- .5 teaspoon Ground cumin
- ¼ teaspoon Cayenne pepper
- ¼ teaspoon Freshly ground black pepper
- ¼ cup 1/4 cup extra-virgin olive oil
- 1 shallot 1 large shallot, finely chopped
- ¼ cup 1/4 cup balsamic vinegar
- 1 head One 6-ounce head of chicory, cut into bite-size pieces (6 cups)
- 1 head 1 red Belgian endive, thinly sliced crosswise
- 1 head 1 yellow Belgian endive, thinly sliced crosswise
- 1 tablespoon 1 tablespoon chopped tarragon
Instructions:
- Preheat the oven to 375°. Combine hazelnut oil and sherry vinegar in a shallow dish. Place the radicchio in the mixture and allow it to soak for 10 minutes, ensuring it's turned regularly.
- Spread the pistachios on a baking sheet with edges and sprinkle with a bit of salt, sugar, cumin, and cayenne. Toast in the oven for approximately 5 minutes.
- Ignite a grill. Season the radicchio with salt and pepper, then grill on high heat until lightly charred on two sides, which should take around 2 minutes per side. Move the radicchio to a cutting board to cool slightly before chopping into bite-sized pieces.
- Heat olive oil in a large skillet. Sauté the shallot over medium heat until it softens, approximately 4 minutes. Pour in the balsamic vinegar and bring to a boil. Add the chicory and cook until just tender, stirring occasionally, for about 5 minutes. Mix in the radicchio, red and yellow endives, and chopped tarragon. Season with salt and pepper. Arrange the salad on plates, top with the spiced pistachios, and serve.
Summary:
- Calories: 1070 kcal
- Fat: 84 g
- Protein: 18 g
- Carbs: 71 g
- Potassium: 2588 mg
- Magnesium: 180 mg