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Categories:Viewed: 11 - Published at: 2 years ago
Ingredients
- 12 ounces walnut pieces
- 1 cup grated Grana Padano or Parmigiano-Reggiano
- 4 heads radicchio di Treviso (about 1 1/4 pounds), cut into 1-inch pieces
- 3 heads Belgian endive (about 12 ounces), cut into 1-inch pieces
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon kosher salt
Method
- Toast walnuts in a large nonstick skillet over medium heat, about 3 to 4 minutes.
- Reduce heat to low, and sprinkle with 1/2 cup of the grated cheese; cook, stirring constantly, until cheese just melts and coats the nuts, about 1 minute.
- Remove the pan from heat, but leave the nuts in the skillet so they stay warm (but not hot).
- Combine radicchio and endive in a large serving bowl.
- Drizzle with the oil and vinegar, and season with the salt.
- Toss to coat the leaves with the dressing.
- Sprinkle with remaining 1/2 cup grated cheese, and add the warm walnuts.
- Toss well again, and serve.
