In a medium nonstick skillet, heat 1 and 1/2 tsp olice oil over medium heat. Add the pine nuts and cook, stirring occasionally, until golden, about 5 minutes, transfer to a plate
In the same skillet, heat 1 and 1/2 tsp olive oil over medium-high heat. Add the asparagus and cook until bright green and crisp-tender, about 2 minutes. Season with salt and pepper. Transfer to a large bowl and toss with the radicchio and endive and pepperoncini
In the same skillet, heat the remaining 3 tbsp olive oil over medium heat. Add the garlic and cook for 1 minute. Add the garlic and cook for one minute. Stir in the vinegar and season with salt and pepper. Cook until slightly reduced, about 2 minutes. Pour over the salad, add the pine nuts and parsley and toss to coat.
Originally Submitted
11/22/2010
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You can add this Wilted Radicchio, Endive and Asparagus Salad recipe to your own private DesktopCookbook.
