Radicchio adds color to this festive salad that includes Bourbon-soaked raisins and spiced pecans. Radicchio salad recipe and photo courtesy Royal Rose Radicchio.
March 2011
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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
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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
- 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.
- Mix vinaigrette and toss lightly with salad ingredients.
- Divide toppings among salad plates and garnish with raisins, pecans, and blue cheese.
Recipe © Copyright Royal Rose Radicchio. Other material
Lifestyle Direct, Inc. All rights reserved. Images are the copyright of their respective owners.
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