Frisee, Radicchio, And Asian Pear Salad with Hazelnut Vinai

Ready in 1 hour

Try this Frisee, Radicchio, And Asian Pear Salad with Hazelnut Vinai recipe, or contribute your own. "Mustard" and "October 199" are two of the tags cooks chose for Frisee, Radicchio, And Asian Pear Salad with Hazelnut Vinai.

Top-ranked recipe named "Frisee, Radicchio, And Asian Pear Salad with Hazelnut Vinai"


Ingredients

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; curly chicory,
1 ts Dijon-style mustard
; leaves, rinsed,
; 1/2-inchpieces
; and chopped
8 c Torn frisee; (French or
; producemarkets),
; separated into
; cut into
3 tb Hazelnut oil or walnut oil;
; (procedure follows)
; spun dry,
; available at
; specialty
; rinsed and spun dry
; 6 cups)
1 Head radicchio; (about 3/4
1/4 c Hazelnuts; toasted and
; andshredded (about
; specialty produce
; markets), cored and
; specialty foods
3 tb olive oil
3 tb White-wine vinegar
; shops)
2 Asian pears; (available at

Original recipe makes 1 servings

Servings  

Preparation

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

Calories Per Serving: 93 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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