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Chicory and endive salad with spiced pistachios | |
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Culinary expertise has always been one of the major forms of art. You do not become a cook overnight. Anyone aspiring to become a chef needs to toil hard to master the refined points of cooking. Before you can safely declare yourself as a reliable cook, you need to ensure that you are comfortable with different preparations made for different types of occasions. Regardless of the occasions, starters, snacks and salads usually feature prominently on the menu cards. Salads especially are considered to be an important side dish for more than a single reason. The ingredients of a salad do have a great nutritional value. They assist in digestion when you gorge on heavy oily dishes. Talking of salads and the name of Chicory and endive salad with spiced pistachios deserves a special mention.
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Ingredients for Chicory and endive salad with spiced pistachios
One 10-ounce head of quartered radicchio
1 large shallot, finely sliced
1/4 cup shelled unsalted pistachios
Sugar
1 red Belgian endive, thinly chopped crosswise
Salt
Ground cumin
1/4 cup of balsamic vinegar
2 tablespoons of sherry vinegar
Cayenne pepper
Freshly ground black pepper
1 tablespoon of chopped tarragon
1/4 cup of extra-virgin olive oil
One 6-ounce head of chicory, cut into bite-size pieces (6 cups)
1 yellow Belgian endive, thinly sliced crosswise
Directions
Preparing Chicory and endive salad with spiced pistachios is not that toilsome given that you have all the ingredients ready to hand.
To begin with, you need to put the oven temperature at 375 degree Celsius. Take a shallow pot to make a blend of sherry vinegar and hazelnut oil. Add the radicchio and let the mixture marinate for 10 minutes. Toss it up from time to time.
Spread the pistachios on an edged baking pan and scatter a pinch of sugar, salt, cumin and cayenne. Cook until well melted. It will take about 5 minutes.
Light a grill and season the radicchio with salt and pepper. Each side needs to be grilled for 2 minutes. Once the preparation cools down, slice it off into smaller pieces as per requirement.
Take a large saucepan and heat the olive oil. Add the previously baked mixture to the pan and roast it at moderate temperature for 4 minutes. Add the balsamic vinegar and boil it in low but steady heat. Next you need to add the chicory, radicchio, sliced tarragon and endives one by one and keep on stirring. Once the preparation is done, serve it with spiced pistachios on top.
Keep browsing the pages of Foodandwinehub.com for more recipes for starters, snacks and salads.
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