Radicchio Salad with Lemon Vinaigrette and Toasted Pecans

Servings: 4

Tightly covered, this dressing will remain emulsified in the fridge for several weeks, so you might want to double or triple the ingredients and keep some for later.  A kitchen tip that is helpful here: pour toasted nuts into a colander to cool so that there is air-flow to keep them crisp while they cool.



1 teaspoon Dijon-style mustard
Juice of 1 large lemon
1 teaspoon fresh thyme
1 cup light oil such as canola or sunflower
Coarse Kosher salt and freshly ground pepper

1 large head of butter (Boston) lettuce, torn into bite-size pieces
8 to 10 ounces of fresh radicchio, torn into bite-size pieces

1/2 cup toasted pecans 

Radicchio Salad with Lemon Vinaigrette and Toasted Pecans recipe 


In a blender, combine the egg, mustard, vinegar, lemon juice, and thyme. Process for 1 minute and then – while the machine is still running, slowly add the oil in a thin steady stream. Season with the salt and pepper to your taste. 

In a small skillet coated with Teflon™ non-stick, toast the pecans over medium on the stovetop, tossing frequently for about 5 minutes until the nuts begin to darken; remove from the skillet and let cool in a small colander.