Radicchio Salad with Lemon Vinaigrette and Toasted Pecans
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.
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.