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Radicchio Salad with Parmesan-Pepper Crostini

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


  1. 2 tablespoons unsalted butter, softened
  2. 1/4 cup freshly grated Parmesan cheese
  3. 2 teaspoons freshly ground pepper
  4. Twenty-four 1/4-inch-thick baguette slices


  1. 2 tablespoons balsamic vinegar
  2. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  3. 1/2 teaspoon salt
  4. 1 large head of radicchio (about 10 ounces), torn into 2-inch pieces
  5. 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.


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