The harmony of this salad is that both the radicchio and the endive are from the chicory family, sweet and slightly bitter at the same time.
Recipe information
Yield
serves 6 to 8
Ingredients
12 ounces walnut pieces
1 cup grated Grana Padano or Parmigiano-Reggiano
4 heads radicchio di Treviso (about 1Ā 1/4 pounds), cut into 1-inch pieces
3 heads Belgian endive (about 12 ounces), cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 teaspoon kosher salt
Preparation
Step 1
Toast walnuts in a large nonstick skillet over medium heat, about 3 to 4 minutes. Reduce heat to low, and sprinkle with 1/2 cup of the grated cheese; cook, stirring constantly, until cheese just melts and coats the nuts, about 1 minute. Remove the pan from heat, but leave the nuts in the skillet so they stay warm (but not hot).
Step 2
Combine radicchio and endive in a large serving bowl. Drizzle with the oil and vinegar, and season with the salt. Toss to coat the leaves with the dressing. Sprinkle with remaining 1/2 cup grated cheese, and add the warm walnuts. Toss well again, and serve.
Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright Ā© 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.
