Radicchio di treviso salad with sautéed strawberries and pine nuts
By Christine Cushing
This salad is the perfect balance of crisp, slightly bitter radicchio and strawberries swirled together in a pan creating a unique warm dressing. Tasting it will make you feel like you’ve just arrived in a small town in Italy.
1 large head radicchio (preferably Treviso variety, (oblong))
1 head Belgian Endive
1/3 cup extra virgin olive oil (80 milliliters)
3 tablespoons balsamic vinegar (45 milliliters)
½ cup quartered strawberries (125 milliliters)
salt and freshly ground black pepper to taste
2 tablespoons toasted pine nuts (25 milliliters) Tear leaves from radicchio and green leaf lettuce in medium bowl.
Tear whole radicchio and endive leaves and arrange them on an oval platter slightly overlapping.
In a small skillet heat half the olive oil on medium and add the strawberries. Sautee until strawberries are just softened and rendered some juice. Remove from heat, add the balsamic vinegar, rest of the olive oil , salt and pepper and swirl the pan creating a warm dressing.
Pour this over the endive and radicchio leaves. Sprinkle with toasted pine nuts.