Login to Save Like

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/2 cup pine nuts
• 1 bunch asparagus, trimmed and cut on an angle into 2-inch pieces
• Salt and pepper
• 1 head radicchio, quartered lengthwise and thinly sliced crosswise
• 1 pound endive (about 3 heads), halved lengthwise and thinly sliced crosswise
• 1 tablespoon chopped pepperoncini
• 2 cloves garlic, finely chopped
• 3 tablespoons balsamic vinegar
• 1/4 cup chopped fresh parsley

Description

Put A Fun Spin On Classic Healthful Dishes: Donatella Uses Radicchio And Endive Instead Of Lettuce In Her Crunchy Side Salad.

Rachael Ray Magazine