Frisee, radicchio, and asian pear salad with hazelnut vinai
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Torn frisee; (French or Italian |
| ; curly chicory, | ||
| ; available at | ||
| ; specialty | ||
| ; producemarkets), | ||
| ; rinsed and spun dry | ||
| 1 | Head radicchio; (about 3/4 pound), | |
| ; separated into | ||
| ; leaves, rinsed, | ||
| ; spun dry, | ||
| ; andshredded (about | ||
| ; 6 cups) | ||
| 2 | Asian pears; (available at | |
| ; specialty produce | ||
| ; markets), cored and | ||
| ; cut into | ||
| ; 1/2-inchpieces | ||
| 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 |
| ¼ | cup | Hazelnuts; toasted and skinned |
| ; (procedure follows) | ||
| ; and chopped | ||
Directions
In a bowl combine the frisee, 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.
To toast and skin hazelnuts:
Toast the hazelnuts in one layer in a baking pan in a preheated 350F. 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.
Serves 8.
Gourmet October 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.