Radicchio Slaw With Toasted Walnuts
|Walnuts||3⁄4 Cup (12 tbs)|
|Red wine vinegar||1 Tablespoon|
|Coarsely ground black pepper||3⁄4 Teaspoon|
|Olive oil||3 Tablespoon|
|Radicchio head||2 Medium, thinly sliced|
|Belgian endive head||2 Medium, each cut lengthwise in half, then cut lengthwise into thin strips|
Preheat oven to 375°F.
Place walnuts in 13" by 9" metal baking pan.
Bake about 10 minutes or until lightly toasted; cool.
Finely chop 1/2 cup walnuts; coarsely chop remaining walnuts.
In small bowl, with wire whisk, mix vinegar, black pepper, and salt.
Gradually whisk in olive oil until blended.
Just before serving, in large bowl, toss radicchio, endive, and finely chopped walnuts with dressing.
Sprinkle with coarsely chopped walnuts.