Ingredients
-
1 bundle Asparagus
-
1 head of Radicchio
-
2 heads of Endive
-
¼ cup extra-virgin Olive Oil
-
1 fresh Hot Pepper
-
2 Garlic
-
3 tablespoons Balsamic vinegar
-
¼ cup fresh Parsley
-
Salt
-
Black Pepper
Directions
This salad was inspired by a dish at a tiny Italian restaurant in South Carolina. The colors of this dish create a bright image that reflects the vibrant taste. The bitter endives and radicchio are tamed by the mild asparagus, creating a culinary delight. Feel free to make this dish your own by substituting asparagus for grilled zucchini, endives for fennel, or any other number of combinations.
Steps
|
1
Done
|
In a large salad bowl, mix radicchio, endives, and the hot pepper or chili pepper flakes. |
|
2
Done
|
In a medium skillet, heat two tablespoons of the olive oil over medium-high heat. Add the asparagus and cook until crisp, about two minutes. Season with salt and pepper to taste. Add the asparagus to the salad and toss together. |
|
3
Done
|
In the skillet, heat remaining oil over medium heat. Add the garlic and vinegar; cook for about two minutes. Pour over the salad and asparagus. Top with parsley and toss. Serve on a large oval plate. |
