Arugula and radicchio salad with hazelnut vinaigrette
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Roasted and skinned hazelnuts |
| ¼ | cup | Red wine vinegar |
| 2 | tablespoons | Balsamic vinegar |
| 2 | ounces | Gorgonzola; crumbled |
| ⅔ | cup | Olive oil |
| Salt and freshly ground black pepper | ||
| 2 | larges | Bunches arugula; (about 12 ounces) |
| 2 | mediums | Heads radicchio; (about 12 ounces) |
Directions
TAMALES WORLD TOUR SHOW #WT1B21, TUSCAN RISOTTO AND SALAD DINNER In a blender, puree the hazelnuts with the vinegars. Add the Gorgonzola and puree for 1 minute. With the motor running, add the olive oil in a steady stream. Season to taste with salt and pepper.
Wash arugula, pat dry, and separate leaves of radicchio. Break leaves into bitesized pieces.
Just before serving, toss salad greens in a bowl with enough vinaigrette to coat leaves.
Yield: 4 to 6 servings
c. 1997, M.S. Milliken & S. Feniger, all rights reserved Posted to recipelu-digest by molony <molony@...> on Feb 25, 1998