Radicchio Leaves Filled With Pineapple Pecan Salad Food

RADICCHIO AND ENDIVE SALAD WITH PECAN VINAIGRETTE

Steps:

• Preheat oven to 350°F.
• In a small bowl whisk together vinegar, sugar, salt, and pepper to taste. Whisk in oil in a slow stream. Coarsely chop pecans and in a small shallow baking pan toast in one layer in middle of oven until fragrant and a shade darker, about 5 minutes. Immediately stir hot pecans into vinaigrette.
• Separate radicchio leaves and tear out some of white veins. Divide leaves decoratively between 2 plates (see photograph, above). Discard any discolored outer leaves from endive and cut two 1-inch sections from head. Arrange each section in center of radicchio leaves. Thinly slice remaining endive, discarding core, and sprinkle over salads. Drizzle vinaigrette over salads.

RADICCHIO-STONE FRUIT SALAD

Steps:

• Preheat oven to 325°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 7-10 minutes. Let cool, then chop.
• Combine radicchio, peaches, parsley, half of scallions, and walnuts in a large bowl. Drizzle in oil and lemon juice and toss to coat; season with salt and pepper.
• Add cheese and remaining scallions, parsley, and walnuts to salad and gently toss again to combine.

SQUASH AND RADICCHIO SALAD WITH PECANS

Steps:

• Squash:
• Place racks in middle and lower third of oven and set a rimmed baking sheet on each; preheat oven to 450°F. Toss squash with oil in a large bowl; season with salt and pepper. Remove baking sheets from oven and divide squash between them, arranging in a single layer. Roast, rotating sheets halfway through, until browned and tender, 15-25 minutes. Set squash aside; reduce oven temperature to 350°F.
• Do Ahead: Squash can be roasted 1 day ahead. Let cool, then transfer to an airtight container. Cover and chill. Bring to room temperature or heat slightly in a microwave before using.
• Vinaigrette and assembly:
• Toss pecans with 1 tsp. oil in a small bowl; season with salt. Toast on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8-10 minutes. Let cool, then coarsely chop. Set ½ cup pecans aside for serving.
• Blend shallot, lemon juice, orange juice, mustard, maple syrup, and remaining pecans in a blender until mostly smooth. With motor running, gradually stream in ½ cup oil and blend until emulsified and smooth. Season dressing with salt and pepper.
• Toss radicchio and half of dressing in a large bowl to coat; season with salt and pepper. Arrange on a platter. Toss reserved squash with remaining dressing in the same bowl to coat; season with salt and pepper. Arrange over radicchio.
• Toss Asian pear with lemon juice in a small bowl. Top salad with Asian pear, cheese, parsley, and reserved pecans. Squeeze juice from lemon half over and drizzle with oil; season with more salt and pepper.
• Do Ahead: Vinaigrette can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

RADICCHIO LEAVES FILLED WITH PINEAPPLE-PECAN SALAD

Steps:

• In a bowl, mix together pineapple, jicama, carrots, pecans, scallions, cilantro & vinegar.
• Up to several hours before serving, mound the mixture on individual radicchio leaves, & place them on a serving platter.