Food Network: Endive, Radicchio and Walnut Salad

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Endive, Radicchio and Walnut Salad
Recipe Courtesy of Jacques Pepin

Ingredients
2 Belgian endives (10 ounces), washed
1 small head radicchio (5 ounces), washed
2 carrots (6 ounces), peeled and shredded (1 1/2 cups)
1/2 cup walnut pieces

Dressing:
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons red wine vinegar
3 tablespoons virgin olive oil

Directions
Cut 1 1/2 inches from the root end of the 2 endives
and the radicchio head, and cut these root end pieces into 1/2-inch chunks. (You
should have 3 about cups.) Reserve the pointed endive leaf tips and the radicchio
leaves for use later in the recipe. Combine the root end chunks with the shredded
carrot and nuts in a bowl.

Combine the dressing ingredients in a small bowl, then add the dressing to the
endive and radicchio pieces, carrots, and nuts. Toss well.

Arrange the radicchio leaves attractively on four plates, and spoon the dressed
mixture into the center of the leaves. Arrange the endive leaf tips so they stand,
pointed tips up, next to one another all around the dressed salad. Serve

immediately.