Radicchio And Arugula Salad With Dates Hazelnuts And Feta Food

RADICCHIO AND ARUGULA SALAD WITH DATES, HAZELNUTS, AND FETA

Steps:

• Preheat oven to 350°F. Place hazelnuts on baking sheet; toast until fragrant and skins begin to crack, 10 to 12 minutes. Let cool briefly. Wrap hazelnuts in kitchen towel; rub briskly to remove as much skin as possible. Chop hazelnuts coarsely; set aside. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
• Combine vinegars in small bowl. Whisk in olive oil; season with salt and pepper.Combine radicchio, arugula, dates, and hazelnuts in serving bowl. Toss with enough dressing to coat. Sprinkle feta over salad.

ARUGULA, RADICCHIO AND PARMESAN SALAD

Steps:

• Place the arugula, radicchio and endive in a medium bowl.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards on top of the salad. Toss gently and serve immediately.

ARUGULA AND RADICCHIO SALAD WITH HAZELNUT VINAIGRETTE

Steps:

• In a blender, puree the hazelnuts with the vinegars. Add the Gorgonzola and puree for 1 minute. With the motor running, add the olive oil in a steady stream. Season to taste with salt and pepper.
• Wash arugula, pat dry, and separate leaves of radicchio. Break leaves into bitesized pieces.
• Just before serving, toss salad greens in a bowl with enough vinaigrette to coat leaves.

RADICCHIO CAESAR SALAD

Steps:

• Prepare the bread crumbs: Add all of the anchovy oil from the tin (about 2 tablespoons) to a large skillet. Transfer the anchovies from their tin to a cutting board, draining them well. Finely chop 2 anchovies and add to the skillet, then turn the heat to medium-high. Cook the anchovies, stirring occasionally, until they start to sizzle, about 1 minute. Stir in the bread crumbs and cook, stirring constantly, until golden and toasted, 5 minutes. Transfer to a paper towel-lined plate.
• Make the dressing: Set aside 4 anchovies (for garnish later) and finely chop the rest (there should be about 6). Add the chopped anchovies to a large bowl, along with the garlic, olive oil, mayonnaise, lemon juice, Worcestershire sauce and Parmesan. Season generously with pepper and whisk to combine.
• Dress the salad: Add the radicchio leaves to the dressing and toss. The salad should be lightly dressed, not thickly caked. Taste for acidity, adjusting with more lemon juice if your radicchio is especially bitter. Transfer to a large plate, piling the leaves high. Top with a final grating of Parmesan and the bread crumbs, and garnish with the remaining anchovies. Serve immediately.

RADICCHIO, GOAT CHEESE, AND HAZELNUT SALAD

Steps:

• In a large bowl, whisk together oil, vinegar, and sugar; season with salt and pepper. Add radicchio and hazelnuts and toss to combine. Serve salad topped with cheese.

ARUGULA AND RADICCHIO WITH FETA AND DATES

Steps:

• Whisk together lemon juice, oil, salt, and pepper in a bowl until combined well.
• Halve dates lengthwise and thinly slice crosswise.
• Toss together arugula, radicchio, feta, and dates in a large bowl, then toss with enough vinaigrette to coat.