Chicory And Endive Salad With Spiced Pistachios
|Hazelnut oil||1 Tablespoon|
|Sherry vinegar||2 Tablespoon|
|Radicchio head||10 Ounce, quartered|
|Shelled unsalted pistachios||1⁄4 Cup (4 tbs)|
|Ground cumin||1 Teaspoon|
|Cayenne pepper||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Shallot||1 Large, finely chopped|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Chicory head||6 Ounce, cut into bite-size pieces (1 In Number)|
|Belgian endives||2 , thinly sliced crosswise (1 Red And 1 Yellow)|
|Chopped tarragon||1 Tablespoon, chopped|
1. Preheat the oven to 375° In a shallow dish, mix the hazelnut oil with the sherry vinegar. Add the radicchio and let marinate for 10 minutes, turning often.
2. Scatter the pistachios on a rimmed baking sheet and sprinkle with a pinch each of salt, sugar, cumin and cayenne. Bake until toasted, about 5 minutes.
3. Light a grill. Season the radicchio with salt and black pepper and grill over high heat until lightly charred on 2 sides, about 2 minutes per side. Transfer to a work surface and let cool slightly. Cut the radicchio into bite-size pieces.
4. In a large skillet, heat the olive oil. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the balsamic vinegar and bring to a boil over moderate heat. Add the chicory and cook, stirring occasionally, until just tender, about 5 minutes. Add the radicchio, red and yellow endives and tarragon and toss well. Season with salt and black pepper. Mound on plates, garnish with the pistachios and serve.