The sweet toasted pine nuts contrast remarkably with the bitter red and white salad ingredients.

SERVINGS

Serves 4

INGREDIENTS

For the Dressing

3 cloves garlic, chopped

Juice of 1 lemon

1/2 cup olive oil

1/2 cup freshly grated Parmigiano-Reggiano

Salt and freshly ground black pepper

For the salad

1/2 cup pine nuts

1 head frisée (about 6 to 8 ounces)

1 small head radicchio (about 4 to 6 ounces)

PREPARATION

1.    To make the dressing: puree the garlic and lemon juice in the blender. With the blender running, slowly pour in the olive oil until the dressing is smooth. Add the cheese and blend until thick and smooth. Adjust the seasoning and refrigerate.

2.    To make the salad: Toast the pine nuts in a dry skillet set over medium heat, stirring, until they brown and turn aromatic, about 2 to 3 minutes (do not let them burn). Remove the outer green leaves from the frisée and save for another use. Tear up the tender, white, inner leaves of the frisée into a bowl. Thinly slice the radicchio and toss with the frisée and the salad dressing. Sprinkle the pine nuts over the salad and lightly toss again.