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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
2 Head endive, chopped
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 Cup coarsely chopped almonds
1 5-1/2 oz Log of 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 Whole lemons, halved
1 Small shallot, finely diced
1/4 Cup Red wine vinegar
1 Teaspoon Kosher salt
1/2 Cup extra-virgin olive oil
1/2 Teaspoon Freshly ground black pepper
: 375 ˚F
2 Head radicchio, quartered
2 Head endive, chopped
As Needed extra-virgin olive oil
As Needed Kosher salt
As Needed Freshly ground black pepper
: 375 ˚F
: 375 ˚F
2 Whole lemons, halved
: 375 ˚F
1/2 Cup coarsely chopped almonds
1 Small shallot, finely diced
1/4 Cup Red wine vinegar
1 Teaspoon Kosher salt
1/2 Cup extra-virgin olive oil
1/2 Teaspoon Freshly ground black pepper
1 5-1/2 oz Log of 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