Grilled Treviso radicchio salad with candied pecans and creamy white balsamic dressing
Paul MurphyHumphrey's Restaurant
, San Diego
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Three heads Treviso radicchio
1 cup extra virgin olive oil
Kosher salt, to taste
Black pepper, to taste
3 tablespoons white balsamic syrup
½ cup mayonnaise
4 leaves fresh basil, chopped
1 papaya, diced
½ cup candied pecans
2 ½ cups pecan halves
2 teaspoons extra virgin olive oil
1 cup granulated sugar
¾ teaspoon kosher salt
¼ cup water
½ teaspoon vanilla extract
Cut Treviso in half and drizzle with olive oil. Season with kosher salt and black pepper. Grill over medium heat for four minutes on each side. Place in refrigerator for 1 hour, until cool.
In food processor mix mayonnaise on medium, slowly adding balsamic syrup and basil. If it gets too thick, add water. Add ¼ cup olive oil until mixture has a creamy consistency. Season to taste.
Toss pecans in olive oil, stirring until coated and place on a flat baking pan. Roast at 300 degrees for 15 to 20 minutes stirring frequently. Remove from oven and let cool. Add sugar, salt and water to medium sauce pan. Cook the mixture over medium heat until sugar is dissolved. Cook for another 2 minutes and remove from heat. Add vanilla and pecans and stir until all pecans are coated. Place pecans on wax paper and use a fork or knife to separate. Let cool.
Chop grilled Treviso into one-inch cubes and toss with diced papaya, candided pecans and dressing.