Seasons Recipes

Radicchio & Endive Salad with Frico

Radicchio & Endive Salad with Frico
Serves: 4 to 6

For the Vinaigrette:
6 Tbsp. Seasons Roasted Walnut oil
4 Tbsp. Seasons Cinnamon Pear Balsamic Pear
1 Tbsp. Dijon mustard
Seasons Fleur de Sel, to taste
Seasons Pepe e Aglio, to taste
For the Frico (cheese wafers):
1½ cup grated Parmigiano-Reggiano, divided
½ Tsp. Seasons Pepe e Aglio
For the Salad:
1 head radicchio, cored, leaves torn
1 head endive lettuce, cored, leaves torn
2 cups. mixed greens
1/2 cup chopped toasted walnuts
1 Asian pear, cut into matchsticks
Seasons Fleur de Sel, to taste
Seasons Pepe e Aglio, to taste

In a small bowl, whisk together the vinaigrette ingredients until thoroughly emulsified.
To make the frico, preheat oven to 375°F. Line a large baking sheet with parchment paper. Spoon 2 Tbsp. of cheese on the baking sheet & pat down lightly. Repeat with the rest of the cheese, leaving ample room between each mound. Sprinkle with pepe e aglio. Bake for 6-8 minutes or until wafers are golden.
Remove the wafers from the baking sheet with a thin spatula.
To prepare the salad, soak the radicchio & endive leaves in cold water for 10 minutes, then pat dry.
In a large bowl, toss the radicchio, endive, greens, walnuts & pears with ½ the vinaigrette. Taste & adjust seasoning.
Serve with Parmesan frico and extra vinaigrette on the side.

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