Escarole and seared radicchio salad with pecan vinaigrette

Delight in the exquisite flavors of escarole and seared radicchio in a harmonious salad, dressed with a delectable pecan vinaigrette. Taste paradise!

Ingredients:

• cup pecans
• cup Citrus Vinaigrette (click for recipe)
• Kosher salt and freshly ground black pepper
• tablespoon vegetable oil
• heads Treviso or other radicchio, each cut into 8 wedges with some core attached
• head escarole, torn into large pieces (about 10 cups)
• oz. ricotta salata (salted dry ricotta) or feta, crumbled (about 1/2 cup)
• 8 servings
• Fat (g) 28
• Saturated Fat (g) 4
• Cholesterol (mg) 5
• Carbohydrates (g) 7
• Dietary Fiber (g) 4
• Total Sugars (g) 1
• Protein (g) 4
• Sodium (mg) 200

Instructions:

1. Preheat the oven to 350°F. Arrange the pecans on a baking sheet and bake, stirring occasionally, until they release a nutty aroma, around 8-10 minutes; allow them to cool. Crush 1/2 cup of pecans in a food processor until coarsely chopped; mix with Citrus Vinaigrette in a small bowl. Add salt and pepper for flavor.In a large heavy skillet, heat oil over high heat until it shimmers. Season radicchio with salt and pepper. Place radicchio in the skillet. Cook until both sides are golden brown and wilted, which takes about 2-3 minutes. Move the radicchio to a plate and let it cool a bit.In a large bowl, place the escarole; drizzle some of the dressing over it and mix well. Add salt and pepper to taste. Transfer the coated escarole to a serving platter and nestle radicchio wedges into the salad. Pour the remaining dressing on top. Sprinkle cheese and the remaining 1/4 cup of pecans over the salad.

Summary:

• Calories: 1453 kcal
• Fat: 143 g
• Protein: 20 g
• Carbs: 37 g
• Potassium: 1448 mg
• Magnesium: 154 mg