Photo: Anna Pelzer
Escarole and Seared Radicchio Salad with Pecan Vinaigrette
7 ingredients
Makes 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
432
Calories
18g
Protein
35g
Fat
8g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Pecan | 1 half (4g) | 20 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Radicchio | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 cup pecans
- 1/2 cup
- Kosher salt, freshly ground 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 ounces ricotta salata (salted dry ricotta) or feta, crumbled (about 1/2 cup)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes