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Cook the Book: Grape, Almond and Radicchio Salad with Black Olives

Radicchio and endive make no bones about being bitter, and it's just the sort of bitter flavors that have earned both chicories love-'em-or-hate-'em status. Personally, I could eat radicchio and endive all day, relishing in their palate-cleansing bitterness. But if you aren't as fanatic about these flavors, a bit of sweetness might help.

This Grape, Almond and Radicchio Salad with Black Olives from Eric Ripert's Avec Eric pairs radicchio and endive with crunchy, salty almonds, and juicy, sweet green grapes for a salad that alternates bites of bitter leafiness with more friendly sweet and salt. Feel free to replace the radicchio with escarole, swap the grapes for orange segments, or trade almonds for walnuts.

And since we are just a mere two days way from Turkey Day, this recipe could easily be Thanksgiving-ified—sub in dried cranberries for the grapes and toss in a few pecans for a seasonal take on this versatile salad.

As always with our Cook the Book feature, we have five (5) copies of Avec Eric to give away this week.

Adapted from Avec Eric by Eric Ripert. Copyright © 2010. Published by Wiley. Available wherever books are sold. All Rights Reserved.

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