Chicory and Endive Salad with Spiced Pistachios - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 tablespoon hazelnut oil
- 2 tablespoons sherry vinegar
- One 10-ounce head of radicchio, quartered
- 1/4 cup shelled unsalted pistachios
- Sugar
- Ground cumin
- Cayenne pepper
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 large shallot, finely chopped
- 1/4 cup balsamic vinegar
- One 6-ounce head of chicory, cut into bite-size pieces (6 cups)
- 1 red Belgian endive, thinly sliced crosswise
- 1 yellow Belgian endive, thinly sliced crosswise
- 1 tablespoon chopped tarragon
Instructions
- Preheat the oven to 375°. In a shallow dish, mix the hazelnut oil with the sherry vinegar. Add the radicchio and let marinate for 10 minutes, turning often.
- Scatter the pistachios on a rimmed baking sheet and sprinkle with a pinch each of salt, sugar, cumin and cayenne. Bake until toasted, about 5 minutes.
- Light a grill. Season the radicchio with salt and pepper and grill over high heat until lightly charred on 2 sides, about 2 minutes per side. Transfer to a work surface and let cool slightly. Cut the radicchio into bite-size pieces.
- In a large skillet, heat the olive oil. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the balsamic vinegar and bring to a boil over moderate heat. Add the chicory and cook, stirring occasionally, until just tender, about 5 minutes. Add the radicchio, red and yellow endives and chopped tarragon and toss well. Season with salt and pepper. Mound the salad on plates, garnish with the spiced pistachios and serve.
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