Winter Greens and Roasted Chestnut Radicchio Cups

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Makes: 12 servings

Prep: 25 mins to

  • 1/4 cup EVOO
  • 1 tablespoon champagne vinegar
  • 2 teaspoons honey
  • 2 heads  endive, thinly sliced crosswise
  • 2 cups packed thinly sliced frisee or chicory
  • 2 cups packed torn escarole
  • 1/2 cup plus 2 tbsp coarsely chopped jarred roasted chestnuts
  • 1 shallot, finely chopped
  • Salt and pepper
  • 1 small head radicchio, separated into individual leaves
  1. In a large bowl, whisk together the EVOO, vinegar and honey.
  2. Add the endive, frisee, escarole, 1/2 cup chestnuts and the shallot to the dressing; toss to combine. Season with salt and pepper. Divide the salad among the radicchio leaves and top with the remaining 2 tbsp. chestnuts.