Radicchio-and-Arugula Salad with Walnuts and Dates

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  • Total Time:
  • Servings: 4
KEY: Fall, Winter, Thanksgiving, Appetizers/starters, Salads, Basic/Easy, Fast, No-Cook, Vegetarian, Web Exclusive, Dinner

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Ingredients

  • 1/3 cup walnuts
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • Kosher salt and freshly ground pepper
  • 3 cups baby arugula (about 2 1/2 ounces)
  • 1 small head of radicchio, cored and shredded
  • 1 head of Belgian endive, thinly sliced
  • 8 dried dates, pitted and thinly sliced

How to make this recipe

  1. Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 8 minutes, until fragrant. Cool, then coarsely chop the walnuts.
  2. In a large bowl, whisk the olive oil with the balsamic vinegar and season with salt and pepper. Add the arugula, radicchio, endive, dates and walnuts and toss to coat. Serve.
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