Although roasting or pan-frying also work well, grilling is the best way to prepare Romanian minced meat rolls (Mici or Mititei). Serve hot alongside warm Italian bread, mustard, and a cool lager. It works well for outdoor gatherings. My buddies adore it so much!
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup chopped walnuts
- 2 tablespoons Dijon mustard
- 6 tablespoons rice vinegar
- 3 tablespoons balsamic vinegar
- ¼ teaspoon freshly ground black pepper
- ½ cup olive oil
- 1 head radicchio
- 4 heads Belgian endive
- 4 ounces blue cheese, crumbled
Instructions
- Stir or toss walnuts in a dry pan over medium heat until very hot to the touch and toasted, about 5 minutes.
- Mix Dijon mustard, rice vinegar, balsamic vinegar, and pepper together in a bowl for dressing. Pour in olive oil, about 1 teaspoon at a time, whisking constantly, until thick and coats the back of a spoon. Taste and adjust as necessary.
- Cut radicchio in half; cut out the core using 2 angled cuts. Cut each half in half again and slice across into about 1-inch pieces. Slice root ends off of endive and peel off about 1/3 of the leaves, leaving them whole for presentation. Slice remaining endive into 1/2-inch pieces.
- Transfer all radicchio and endive to a bowl and toss, making sure leaves are separated and evenly distributed. Crumble in about 1/2 of the walnuts and 1/2 of the blue cheese. Pour in dressing and toss with your hands until everything is perfectly coated.
- Place whole endive spears on a serving plate. Pile salad on top and scatter remaining walnuts and blue cheese on top.
- You can use white or regular balsamic vinegar. Make sure to use a mild-flavored olive oil. I’d usually tell you to substitute any mustard you want, but please use Dijon mustard in this. You can use any blue cheese you like, but a sweeter, richer one made from cow’s milk, compared to sheep’s, is ideal.
- You can add fresh, crisp apple or pear slices to this as well.
- All dressing ingredients are “to taste” and should be adjusted for personal tastes. A bitter greens salad needs a dressing that is relatively acidic.
- Add 2/3 of the dressing amount at first, then toss, and adjust with more if needed. There should be a generous amount of dressing used for this salad, and the dressing recipe may make more than you need.
Nutrition Facts
| Calories | 644 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 18 g |
| Protein | 18 g |
| Saturated Fat | 11 g |
| Sodium | 711 mg |
| Sugars | 4 g |
| Fat | 55 g |
| Unsaturated Fat | 0 g |
Reviews
Made as wrirtten and loved it! Directions are excellent. Thanks!
I love the dressing. I use a lot of bitter greens from my garden and am always looking for a good dressing. I used kale (massaged of course!) instead of raddicio and endive because it’s what I had in the garden. It is delicious. I didn’t have rice vinegar or blue cheese so I substituted apple cider vinegar and feta, respectively. I like fruit in my salads so I took Chef’s recommendation of adding apple slices.