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Radicchio Salad with Parmesan-Pepper Crostini

Crisp, cheesy, peppery toasts dress up a simple salad. For a garnish that's even easier, top the salad with delicate shavings of Parmesan.

slideshow Terrific Green Salads

  • Servings: 8

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  • 2 tablespoons unsalted butter, softened
  • 1/4 cup freshly grated Parmesan cheese
  • 2 teaspoons freshly ground pepper
  • Twenty-four 1/4-inch-thick baguette slices
  • 2 tablespoons balsamic vinegar
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1 large head of radicchio (about 10 ounces), torn into 2-inch pieces
  • 4 Belgian endives, sliced crossswise 2 inches thick


  1. Prepare the salad In a small bowl, combine the butter, Parmesan cheese and pepper until smooth. Spread 1/2 teaspoon of the Parmesan butter on each slice of bread. Arrange the slices on the baking sheet.
  2. Preheat the oven to 400°. Bake the crostini for about 8 minutes, or until golden.
  3. In a large bowl, whisk together the vinegar, olive oil and salt. Add the radicchio and endives and toss. Arrange the salad on 8 small plates, garnish with the crostini and serve.

Make Ahead

The crostini can stand for up to 2 hours in a cool place.

Contributed By Published January 1996

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