• Ingredients: 15
  • Serves: 8
  • Prep: 25 mins
  • Bake: 25 mins

Escarole and seared radicchio salad with pecan vinaigrette with pecans, citrus vinaigrette, kosher salt, freshly ground pepper, vegetable oil, heads treviso or other radicchio, each cut into 8 wedges with some core attached, , ricotta salata or feta, crumbled. To make this escarole and seared radicchio salad with pecan vinaigrette for 8 persons you will need 25 mins for preaparation and 25 mins for baking.

Ingredients

  • 3/4 cup pecans
  • 1/2 cup Citrus Vinaigrette
  • Kosher salt, freshly ground pepper
  • 1 tbsp. vegetable oil
  • 2 heads Treviso or other radicchio, each cut into 8 wedges with some core attached
  • 1 head escarole, torn into large pcs.
  • 2 oz. ricotta salata or feta, crumbled

Dried Beans

  • 1/2 to 1 lb. dried beans, picked over

Filling

For sauce:

  • 1/2 cup fat-free chicken broth
  • 1/4 cup fresh lime juice
  • 2 tbsps. molasses
  • 1 tsp. cornstarch

Directions

  1. Step 1 Preheat oven to 350°F. Spread out pecans on a rimmed baking sheet and toast, tossing once, until fragrant, 8-10 minutes; let cool.

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  2. Step 2 Pulse 1/2 cup pecans in a food processor until coarsely ground; whisk with Citrus Vinaigrette in a small bowl.

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  3. Step 3 Heat oil in a large heavy skillet over high heat until it begins to shimmer. Season radicchio with salt and pepper.

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  4. Step 4 Add radicchio to skillet. Cook, turning until both cut sides are golden brown and wilted, 2-3 minutes.
  5. Step 5 Place escarole in a large bowl; drizzle with some of the dressing and toss to coat. Season with salt and pepper.

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  6. Step 6 Transfer to a serving platter and tuck radicchio wedges into salad. Spoon remaining dressing over. Top salad with cheese and remaining 1/4 cup pecans.

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