Radicchio & Endive Salad with Pecans, Apple & Mandarin
Ingredients
For the salad
3 Belgian endives
½ head of radicchio
2 mandarins
1 Fugi apple
½ cup pecans, toasted
For the dressing
¼ cup apple cider vinegar
1/8 cup Olive oil
1 tablespoon honey
1 1/2 tablespoons stone ground mustard
1 teaspoon fennel seed
½ teaspoon garlic powder
1/4 teaspoon ground thyme
Salt & fresh ground black pepper to taste
Preparation
1
In a small bowl, combine all of the ingredients for the dressing and mix well. Heat a small skillet over medium heat and gently toast the pecans, about 3 to 5 minutes. Chop the endives, radicchio and apple and place in a large serving or mixing bowl.
2
Peel the mandarins, section them out and put them and the pecans with the other ingredients .
3
Drizzle desired amount of dressing over all ingredients and toss until salad has a thin coat of dressing over it. I like my salads to have a strong dressing flavor, so if you are the same way, use all of the dressing from the above recipe – if you like the flavor to be more subtle, use half and then test out the salad before adding more.
4
Allow salad to sit in the refrigerator at least 30 minutes before serving so that the vinegar (and other liquids) soften the endive and radicchio leaves a little and break down some of the bitter taste.
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About
This winter salad has the perfect taste and texture combinations, incorporating crunchy, soft and bitter, sweet and tangy elements all into one healthful salad
Yield:
6 servings
Added:
Saturday, February 25, 2012 - 10:23am
