This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.
Ingredients
8 servings
Step 1
Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6–8 minutes. Let cool; crush or coarsely chop.
Step 2
Whisk vinegar, mustard, and honey in a large bowl to combine. Add escarole, radicchio, chives, and half of the pecans. Drizzle with oil, season with salt and lots of pepper, and toss to coat. Top salad with remaining pecans.
Do Ahead
Step 3
Pecans can be toasted 1 day ahead. Store airtight at room temperature.
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Reviews (2)
Back to TopMade this for Thanksgiving. Very nice salad, restaurant style. The pecan added a nice crunch and earthiness. Sadly our local store did not have endive, so we substituted with baby arugula.
ruth16
New Jersey
11/23/2018
Have made this exactly as is, and when I can’t find escarole, with kale that I chiffonade. It’s awesome either way, and is a great side on thanksgiving, or any other meal that needs some tart, crunchy balance to cut through all the sweet and fat on the table.
Anonymous
Brooklyn
11/24/2022
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