Best Escarole And Seared Radicchio Salad With Pecan Vinaigrette Recipes

Escarole and Radicchio Salad image

Yield Serves 8

Number Of Ingredients 5

8 cups bite-size pieces of escarole, rinsed and spun dry
2 cups bite-size pieces of radicchio, rinsed and spun dry
1 1/2 tablespoons white-wine vinegar
1/4 teaspoon aniseed
1/4 cup olive oil (preferably extra-virgin)

Steps:

In a large bowl toss together the escarole and the radicchio. In a blender blend together the vinegar, the aniseed, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified. Drizzle the dressing over the greens and toss the salad well.

Chicory Salad with Honey-Mustard Vinaigrette image

Provided by Andy Baraghani

Yield 8 servings

Number Of Ingredients 9

1 cup pecans
1/4 cup sherry vinegar or red wine vinegar
1/4 cup whole grain mustard
2 tablespoons honey
1 head of escarole, leaves separated and torn
1 head of radicchio, leaves separated and torn
1/4 cup thinly sliced chives
Extra-virgin olive oil (for drizzling)
Kosher salt, freshly ground pepper

Steps:

Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6-8 minutes. Let cool; crush or coarsely chop.
Whisk vinegar, mustard, and honey in a large bowl to combine. Add escarole, radicchio, chives, and half of the pecans. Drizzle with oil, season with salt and lots of pepper, and toss to coat. Top salad with remaining pecans.
Do Ahead
Pecans can be toasted 1 day ahead. Store airtight at room temperature.