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Epicurious
Gourmet

Frisée, Radicchio, and Asian Pear Salad with Hazelnut Vinaigrette

Recipe information

  • Yield

    Serves 8

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

Preparation

  1. Step 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:

    Step 2

    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.

TagsSaladFriséeChicoryLeafy GreensVegetableRadicchioPearFruitHazelnutNutSideDinnerDairy FreeGluten FreeVeganVegetarianQuickEasyGourmet
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