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. Terrific Green Salads




  • 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


Prepare the salad

  1. 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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