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Chicory And Endive Salad With Spiced Pistachios

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Ingredients
  Hazelnut oil 1 Tablespoon
  Sherry vinegar 2 Tablespoon
  Radicchio head 10 Ounce, quartered
  Shelled unsalted pistachios 1⁄4 Cup (4 tbs)
  Salt To Taste
  Sugar 1 Tablespoon
  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
Directions

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.

Recipe Summary

Method: 
Baked
Ingredient: 
Tarragon

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