Recipes Radicchio Salad with Parmesan-Pepper Crostini Be the first to rate & review! Crisp, cheesy, peppery toasts dress up a simple salad. For a garnish that's even easier, top the salad with delicate shavings of Parmesan. Terrific Green Salads By Peggy Ryan Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 8 Ingredients Crostini 2 tablespoons unsalted butter, softened Crostini 1/4 cup freshly grated Parmesan cheese Crostini 2 teaspoons freshly ground pepper Crostini Twenty-four 1/4-inch-thick baguette slices Salad 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 Directions 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. Preheat the oven to 400°. Bake the crostini for about 8 minutes, or until golden. 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. Rate it Print