Frisée, Radicchio, And Asian Pear Salad With Hazelnut Vinaigrette
Serves: 6
Destiney Bartoletti
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
48
Sourness
38
mins
Prep time (avg)
6
Difficulty
Ingredients:
Directions:
1
In a bowl combine the frisée, the radicchio, and the pears
2
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
3
Toss the salad with the dressing, divide it among 8 salad plates, and sprinkle each serving with some of the hazelnuts
4
In a bowl combine the frisée, the radicchio, and the pears
5
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
6
Toss the salad with the dressing, divide it among 8 salad plates, and sprinkle each serving with some of the hazelnuts
7
To toast and skin hazelnuts: Toast the hazelnuts in one layer in a baking pan in a preheated 350°F
8
Oven for 10 to 15 minutes, or until they are colored lightly and the skins blister
9
Wrap the nuts in a kitchen towel and let them steam for 1 minute
10
Rub the nuts in the towel to remove the skins and let them cool
11
Toast the hazelnuts in one layer in a baking pan in a preheated 350°F
12
Oven for 10 to 15 minutes, or until they are colored lightly and the skins blister
13
Wrap the nuts in a kitchen towel and let them steam for 1 minute
14
Rub the nuts in the towel to remove the skins and let them cool