Wilted Radicchio, Endive and Asparagus Salad

Author:
Publish date:
Social count:
2
Wilted Radicchio, Endive and Asparagus Salad
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1/2 cup pine nuts
  • 1 bunch asparagus, trimmed and cut on an angle into 2-inch pieces
  • Salt and pepper
  • 1 head radicchio, quartered lengthwise and thinly sliced crosswise
  • 1 pound endive (about 3 heads), halved lengthwise and thinly sliced crosswise
  • 1 tablespoon chopped pepperoncini
  • 2 cloves garlic, finely chopped
  • 3 tablespoons balsamic vinegar
  • 1/4 cup chopped fresh parsley

Preparation

In a medium nonstick skillet, heat 1 1/2 teaspoons olive oil over medium heat. Add the pine nuts and cook, stirring occasionally, until golden, about 5 minutes; transfer to a plate.

In the same skillet, heat 1 1/2 teaspoons olive oil over medium-high heat. Add the asparagus and cook until bright green and crisp-tender, about 2 minutes; season with salt and pepper. Transfer to a large bowl and toss with the radicchio, endive and pepperoncini.

In the same skillet, heat the remaining 3 tablespoons olive oil over medium heat. Add the garlic and cook for 1 minute. Stir in the vinegar and season with salt and pepper. Cook until slightly reduced, about 2 minutes. Pour over the salad, add the pine nuts and parsley and toss to coat.