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Fall Salad

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Ingredients
  Hazelnuts 1⁄3 Cup (5.33 tbs)
  Arugula 6 Ounce (6 Cups)
  Radicchio head 12 Ounce (1 Piece)
  Frisee/Inner leaves of curly endive 3 Cup (48 tbs)
  Asian pear 3⁄4 Pound (1 Piece)
  Parmesan cheese 2 Ounce
  Olive oil 1⁄4 Cup (4 tbs)
  Red wine vinegar 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

1. In an 8- to 9-inch pan in a 350° oven, bake hazelnuts until dark gold under skins, 12 to 15 minutes. Pour onto a towel and let stand until cool enough to touch, about 5 minutes. Rub nuts in towel to remove loose skins. Lift nuts from towel; discard skins.
2. In a blender or food processor, whirl nuts until finely ground.
3. Meanwhile, discard any bruised leaves and tough stems from arugula, radicchio, and frisee. Separate radicchio and frisee leaves; discard cores. Rinse all the leaves and drain well.
4. Arrange radicchio leaves around the side of a wide, shallow bowl. Mound arugula and frisee in the center.
5. Rinse pear and cut into 1/4-inch slices. Arrange slices on leaves and sprinkle with hazelnuts. With a vegetable peeler, shave parmesan into thin strips and scatter over salad.
6. In a small bowl, mix oil and vinegar. Pour over salad. Mix.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Cheese

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