Escarole and Seared Radicchio Salad with Pecan Vinaigrette

Name: Escarole and Seared Radicchio Salad with Pecan Vinaigrette
Cook time: 25 minutes
Total time: 25 minutes
Yield: 8 Servings
Ingredients: ¾ cup pecans; ½ cup Citrus Vinaigrette (click for recipe); Kosher salt and freshly ground black 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 oz. ricotta salata (salted dry ricotta) or feta, crumbled (about 1/2 cup)

By Bon AppétitPhotographer Christina Holmes

January 22, 2013

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Recipe notes