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Wilted Radicchio, Endive and Asparagus Salad

April 2010
Wilted Radicchio, Endive and Asparagus Salad

by 2 people

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Put a fun spin onclassic healthfuldishes: Donatellauses radicchio andendive insteadof lettuce in hercrunchy side salad.

Makes: 8 servings

Prep: 20 mins

Cook: 5 mins

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
Directions
  1. 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.
  2. 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.
  3. 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.