Spring Salad with Toasted Pecans

Spring Salad with Toasted Pecans

  • Prep: 10 min
  • Cook Time:
  • Total: 10 min
  • Serving: 6

This is one fresh and fast salad. A light dressing of Parmesan, white wine vinegar, and black pepper enhance the brilliance of the salad greens and the rich nuttiness of the pecans.


  • 1 small head radicchio, sliced thin (about 2 cups)
  • 1/2 pound endive, chopped (about 2 cups)
  • 1/2 pound dandelion greens, stems removed, chopped (about 2 cups)
  • (substitute arugula or chicory if dandelion greens are unavailable)
  • 1 cup (4 ounces) pecans, toasted*, chopped
  • 1/2 of a red onion, thinly sliced (about 1/2 cup)
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon black pepper
  • Pinch salt


  1. Toss all ingredients in a large bowl and, if needed, season with more salt and pepper to taste.
  2. Divide among plates and garnish with slices of fresh cantaloupe.


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