Frisée And Radish Salad With Hazelnut Dressing
Serves: 4
Iva Padberg
1 January 1970
Based on User reviews:
42
Spice
44
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Vegetable Oil (divided)1 tbsp
Sherry Vinegar1 tbsp
Lemon Juice (fresh)4 medium
Radishes (thinly sliced)Directions:
1
Heat 1 tablespoon oil in a small skillet over medium heat until it shimmers
2
Add hazelnuts and cook, stirring occasionally, until golden, 2 to 3 minutes
3
Cool slightly in skillet
4
Cook bacon in a large skillet over medium heat until crisp
5
Transfer to paper towels to drain and reserve 1 tablespoon bacon fat
6
Break bacon into 1-inch pieces
7
Purée hazelnuts (with any remaining cooking oil), vinegar, lemon juice, 1/4 teaspoon salt, remaining vegetable oil, and reserved bacon fat in a blender just until nuts are finely chopped (dressing will be thick and slightly chunky)
8
Toss frisée, radishes, and bacon with dressing
9
Heat 1 tablespoon oil in a small skillet over medium heat until it shimmers
10
Add hazelnuts and cook, stirring occasionally, until golden, 2 to 3 minutes
11
Cool slightly in skillet
12
Cook bacon in a large skillet over medium heat until crisp
13
Transfer to paper towels to drain and reserve 1 tablespoon bacon fat
14
Break bacon into 1-inch pieces
15
Purée hazelnuts (with any remaining cooking oil), vinegar, lemon juice, 1/4 teaspoon salt, remaining vegetable oil, and reserved bacon fat in a blender just until nuts are finely chopped (dressing will be thick and slightly chunky)
16
Toss frisée, radishes, and bacon with dressing