Radicchio and Arugula Salad with Dates, Hazelnuts, and Feta |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Ingredients:
1/2 cup hazelnuts |
2 tablespoons red wine vinegar |
2 tablespoons balsamic vinegar |
5 tablespoons extra-virgin olive oil |
2 small heads of radicchio (15 ounces total), cut into 1-inch pieces |
2 cups arugula |
12 dates, pitted, quartered lengthwise |
3 ounces feta cheese, crumbled |
Directions:
1. Preheat oven to 350°F. Place hazelnuts on baking sheet; toast until fragrant and skins begin to crack, 10 to 12 minutes. Let cool briefly. Wrap hazelnuts in kitchen towel; rub briskly to remove as much skin as possible. Chop hazelnuts coarsely; set aside. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
2. Combine vinegars in small bowl. Whisk in olive oil; season with salt and pepper.Combine radicchio, arugula, dates, and hazelnuts in serving bowl. Toss with enough dressing to coat. Sprinkle feta over salad.
3. Per serving: 243 calories, 18 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
|
|