Best Escarole And Radicchio Salad Recipes

Escarole and Seared Radicchio Salad with Pecan Vinaigrette image

Provided by Bon Appétit Test Kitchen

Time 25m

Yield Makes 8 servings

Number Of Ingredients 7

3/4 cup pecans
1/2 cup Citrus Vinaigrette
Kosher salt, freshly ground pepper
1 tablespoon vegetable oil
2 heads Treviso or other radicchio, each cut into 8 wedges with some core attached
1 head escarole, torn into large pieces (about 10 cups)
2 ounces ricotta salata (salted dry ricotta) or feta, crumbled (about 1/2 cup)

Steps:

Preheat oven to 350°F. Spread out pecans on a rimmed baking sheet and toast, tossing once, until fragrant, 8-10 minutes; let cool. Pulse 1/2 cup pecans in a food processor until coarsely ground; whisk with Citrus Vinaigrette in a small bowl. Season with salt and pepper.
Heat oil in a large heavy skillet over high heat until it begins to shimmer. Season radicchio with salt and pepper. Add radicchio to skillet. Cook, turning until both cut sides are golden brown and wilted, 2-3 minutes. Transfer to a plate and let cool slightly.
Place escarole in a large bowl; drizzle with some of the dressing and toss to coat. Season with salt and pepper. Transfer to a serving platter and tuck radicchio wedges into salad. Spoon remaining dressing over. Top salad with cheese and remaining 1/4 cup pecans.

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.