Bistro Salad

BISTRO SALAD 💫

This salad is THE dish that inspired us to launch the French Dinner Party Series! I have made this salad so many times in the past few months. Served alongside steak, grilled chicken, even lasagna. It has the perfect crunch from the apples and the candied pecans and bright acidity from the dressing. It’s très bien with the soufflé!

Ina Garten’s Bistro Salad is the base of the recipe with just a few small tweaks.

Salad:

1 head of radichio

2-3 large endive

1 Granny Smith apple

1 cup blue cheese or gorgonzola

1 1/2 cups candied pecans

Peel and discard one or two outer layers off the head of radicchio. Cut in half and core. Lay flat side to cutting board and cut thin slices. Do the same with the endive. Put in large bowl, dress, and sprinkle with the cheese and candied pecans.

Dressing:

3 tablespoons dijon mustard

1/4 cup champagne vinegar

1/2 cup olive oil

Salt and pepper to taste.

Whisk together in a glass measuring cup or small bowl the mustard, vinegar, salt and pepper. Slowly, in a steady stream, vigorously whisk in the olive oil until emulsified. Store in the fridge in an airtight container for up to a week.

Candied Pecans:

1 1/2 cups pecans

1/2 cup sugar

2 teaspoons balsamic vinegar

Cooking spray

Preheat oven to 325. Line baking sheet with foil and coat with cooking spray. Combine sugar and vinegar in a small saucepan. Stir on medium heat until sugar dissolves and gets bubbly. Add nuts and stir to coat. Spread on baking sheet and bake for 10-15 minutes.