Frisée, Radicchio, and Asian Pear Salad with Hazelnut Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
8 cups torn frisée (french or italian curly chicory, available at specialty produce markets), rinsed and spun dry |
1 head of radicchio (about 3/4 pound), separated into leaves, rinsed, spun dry, and shredded (about 6 cups) |
2 asian pears (available at specialty produce markets), cored and cut into 1/2-inch pieces |
3 tablespoons white-wine vinegar |
1 teaspoon dijon-style mustard |
3 tablespoons hazelnut oil or walnut oil (available at specialty foods shops) |
3 tablespoons olive oil |
1/4 cup hazelnuts, toasted and skinned (procedure follows) and chopped |
Directions:
1. In a bowl combine the frisée, the radicchio, and the pears. 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. Toss the salad with the dressing, divide it among 8 salad plates, and sprinkle each serving with some of the hazelnuts.
2. To toast and skin hazelnuts: 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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