Escarole and seared radicchio salad with pecan vinaigrette
Indulge in the delightful flavors of escarole and seared radicchio salad drizzled with a luscious pecan vinaigrette. A perfect harmony of bitter and nutty notes to tantalize your taste buds.
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:
- Preheat the oven to 350°. Arrange pecans on a baking sheet with edges and toast, stirring once, until they release a nutty aroma, for 8–10 minutes; allow them to cool down. Grind ½ a cup of pecans in a food processor until roughly chopped; blend them with Citrus Vinaigrette in a small dish. Season with salt and pepper.
- Warm up oil in a large, sturdy skillet over high heat until it starts to shimmer. Season radicchio with salt and pepper. Add radicchio to the skillet. Cook, turning until both cut sides are a golden brown color and slightly wilted, for 2–3 minutes. Move to a plate and let it cool slightly.
- Place escarole in a large bowl; drizzle with some dressing and mix to coat. Season with salt and pepper. Move to a serving platter and insert radicchio wedges into the salad. Pour the remaining dressing over it. Garnish the salad with cheese and the rest of the ¼ cup of pecans.
Summary:
- Calories: 1448 kcal
- Fat: 143 g
- Protein: 20 g
- Carbs: 35 g
- Potassium: 1423 mg
- Magnesium: 151 mg