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Radicchio Salad

Radicchio adds color to this festive salad that includes Bourbon-soaked raisins and spiced pecans. Radicchio salad recipe and photo courtesy Royal Rose Radicchio.

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March 2011

Product Reviews / Main Nibbles / Vegetables

Radicchio Salad Recipe

Festive Fare For Any Occasion

CAPSULE REPORT: The way to make a salad sing is to add interesting ingredients beyond the salad greens. Here, colorful red radicchio joins bourbon-soaked raisins and spiced pecans.

This recipe was developed by Kathy Cary, chef/owner of Lilly’s in Louisville, Kentucky. It serves 4 to 6 as a salad course.

Find more salad recipes.

Ingredients

Ingredients: Salad

  • 1 small head of radicchio, roughly
    shredded
  • 1 head of endive, leaves pulled apart
  • 1/2 cup red onion, thinly sliced
  • 1 Granny Smith apple, cored and thinly sliced
  • 1 cup celery, minced

Ingredients: Vinaigrette

  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 6 tablespoons olive oil
  • Salt and pepper to taste
 
Radicchio can be found in round heads like the ones above, in long heads the shape of  romaine, and other forms. Photo courtesy Royal Rose Radicchio.

Ingredients: Topping

  • 1/3 cup raisins, soaked in 2 teaspoons bourbon for 2 hours
  • 1/2 cup pecan pieces
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cayenne
  • 2 teaspoons brown sugar
  • 4 tablespoons fine quality blue cheese (substitute fresh goat cheese if you don’t like blue cheese)

Preparation

  1. Lightly toast pecans with spices and brown sugar in a skillet (how to toast spices). You can do this a day ahead and store the pecans in an airtight container.
  2. Mix vinaigrette and toss lightly with salad ingredients.
  3. Divide toppings among salad plates and garnish with raisins, pecans, and blue cheese.



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Recipe © Copyright Royal Rose Radicchio. Other material © Copyright 2005- 2014 Lifestyle Direct, Inc. All rights reserved. Images are the copyright of their respective owners.

 
 



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