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Escarole and Seared Radicchio Salad with Pecan Vinaigrette


Escarole and Seared Radicchio Salad with Pecan Vinaigrette Recipe

Ingredients:
  • 3/4 cup pecans
  • 1/2 cup
  • Kosher salt, freshly ground pepper
  • 1 tablespoon vegetable oil
  • 2 heads Treviso or other radicchio, each cut into 8 wedges with some core attached
  • 1 head escarole, torn into large pieces (about 10 cups)
  • 2 ounces ricotta salata (salted dry ricotta) or feta, crumbled (about 1/2 cup)
Directions:
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Rank

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