Endive, Radicchio And Walnut Salad

Recipe Ingredients

2		Belgian endives - (abt 10 oz) - washed
1		Radicchio - (abt 5 oz) - washed
2		Carrots - (abt 6 oz) - peeled, and
		Shredded - (abt 1 1/2 cups)
1/2 cup	118ml	Walnut pieces
		Dressing
1 tablespoon	15ml	Dijon mustard
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 1/2 tablespoons	22ml	Red wine vinegar
3 tablespoons	45ml	Virgin olive oil

Recipe Instructions

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 mall 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.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9215) - from the TV FOOD - NETWORK

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