Frisee, Radicchio and Asian Pear Salad With Hazelnut Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Gourmet. October 1990. Ingredients:
8 cups torn frisee |
1 head radicchio, shredded |
2 asian pears, cored and cut into 1/2-inch pieces |
3 tablespoons white wine vinegar |
1 teaspoon dijon-style mustard |
3 tablespoons hazelnut oil or 3 tablespoons walnut oil |
3 tablespoons olive oil |
1/4 cup hazelnuts, toasted and skinned (procedure follows) |
Directions:
1. In a bowl combine the frisée, the radicchio, and the pears.
2. In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oils in a stream, whisking, and whisk the dressing until it is emulsified.
3. Toss the salad with the dressing, divide it among 8 salad plates, and sprinkle each serving with some of the hazelnuts.
4. To toast and skin hazelnuts:.
5. Toast the hazelnuts in one layer in a baking pan in a preheated 350°F oven for 10 to 15 minutes, or until they are colored lightly and the skins blister. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove the skins and let them cool.
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