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Ингредиенты
- 8 c. torn frisee (French or possibly Italian curly chicory, available at specialty producemarkets), rinsed and spun dry
- 1 head radicchio (about 3/4 lb.), separated into leaves, rinsed, spun dry, andshredded (about 6 c.)
- 2 x Asian pears (available at specialty produce markets), cored and cut into 1/2-inchpieces
- 3 Tbsp. white-wine vinegar
- 1 tsp Dijon-style mustard
- 3 Tbsp. hazelnut oil or possibly walnut oil (available at specialty foods shops)
- 3 Tbsp. extra virgin olive oil
- 1/4 c. hazelnuts toasted and skinned (procedure follows) and minced
Инструкции
- 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 in the oils in a stream, whisking, and whisk the dressing till 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 min, or possibly till 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 cold.
- Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 647g | |
| Calories 1022 | |
| Calories from Fat 796 | 78% |
| Total Fat 90.5g | 113% |
| Saturated Fat 9.26g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 735mg | 21% |
| Total Carbs 55.96g | 15% |
| Dietary Fiber 19.4g | 65% |
| Sugars 35.9g | 24% |
| Protein 4.6g | 7% |
