Grilled radicchio and endive lettuce, toasted almonds, salami and provolone cheese combined with a grilled lemon vinaigrette for a colorfully fresh chopped winter salad.
2 Head radicchio, quartered
4 Head endive, chopped
olive oil
kosher salt
freshly ground black pepper
2 Whole lemons, halved
1/2 coarsely chopped almonds
1 Small shallot, finely diced
1/4 Cup red wine vinegar
1 Teaspoon salt
1/2 Cup olive oil
1/2 Teaspoon freshly ground black pepper
1 (5-1/2 oz) log salami, diced into 1/2 inch pieces
1/2 Cup diced provolone cheese
4 Whole fire roasted red peppers, drained and cut into thin strips
1 pear or apple, diced into 1/2 inch pieces
2 Head radicchio, quartered
2 Head endive, chopped
2 Head endive, chopped
As Needed olive oil
As Needed kosher salt
As Needed freshly ground black pepper
2 Whole lemons, halved
1/2 coarsely chopped almonds
1 Small shallot, finely diced
1/4 Cup red wine vinegar
1 Teaspoon salt
1/2 Cup olive oil
1/2 Teaspoon freshly ground black pepper
1 (5-1/2 oz) log salami, diced into 1/2 inch pieces
1/2 Cup diced provolone cheese
4 Whole fire roasted red peppers, drained and cut into thin strips
1 pear or apple, diced into 1/2 inch pieces