Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 660.99 Kcal (2767 kJ) | ||
| Calories from fat | 385.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.89g | 66% | |
|---|---|---|---|
| Sodium | 637.91mg | 27% | |
| Potassium | 137.56mg | 3% | |
| Total Carbs | 57.45g | 19% | |
| Sugars | 2.45g | 10% | |
| Dietary Fiber | 54.6g | 218% | |
| Protein | 20.3g | 41% | |
| Vitamin C | 139mg | 232% | |
| Iron | 18.2mg | 101% | |
| Calcium | 714.3mg | 71% | |
| Amount Per 100 g | |||
| Calories | 43.07 Kcal (180 kJ) | ||
| Calories from fat | 25.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.79g | 66% | |
|---|---|---|---|
| Sodium | 41.57mg | 27% | |
| Potassium | 8.96mg | 3% | |
| Total Carbs | 3.74g | 19% | |
| Sugars | 0.16g | 10% | |
| Dietary Fiber | 3.56g | 218% | |
| Protein | 1.32g | 41% | |
| Vitamin C | 9.1mg | 232% | |
| Iron | 1.2mg | 101% | |
| Calcium | 46.5mg | 71% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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