Frisée Radicchio And Asian Pear Salad With Hazelnut Vinaigrette Food

FRISéE, RADICCHIO, AND ASIAN PEAR SALAD WITH HAZELNUT VINAIGRETTE

Steps:

• 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.
• 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.

FRISEE SALAD WITH PISTACHIOS AND DIJON VINAIGRETTE

Steps:

• Combine frisee, radicchio, and tarragon leaves in a serving bowl. In a small bowl, whisk together mustard, lemon juice, and sugar. Slowly whisk in oil; season with salt and pepper. Drizzle dressing over salad, tossing to coat. Sprinkle with pistachios and tarragon flowers and serve.

FRISéE AND RADISH SALAD WITH HAZELNUT DRESSING

Steps:

• Heat 1 tablespoon oil in a small skillet over medium heat until it shimmers. Add hazelnuts and cook, stirring occasionally, until golden, 2 to 3 minutes. Cool slightly in skillet.
• Cook bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain and reserve 1 tablespoon bacon fat. Break bacon into 1-inch pieces.
• 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).
• Toss frisée, radishes, and bacon with dressing.

ASIAN PEAR SALAD

Steps:

• In a large bowl combine the Asian pear, radicchio, baby greens, blue cheese, and pecans.
• In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, sugar (or honey), pinch of salt, and a few good grinds of pepper.
• Add the shallots to the vinaigrette then set aside.
• When serving, dress the greens lightly, season to taste, and serve immediately.

FRISEE, RADICCHIO AND ASIAN PEAR SALAD WITH HAZELNUT VINAIGRETTE

Steps:

• 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.
• To toast and skin hazelnuts:.
• 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.