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Frisee, Radicchio, And Asian Pear Salad with Hazelnut VinaiCategories: October 199 Yield: 1 servings 8 c Torn frisee; (French or -Italian ; curly chicory, ; available at ; specialty ; producemarkets), ; rinsed and spun dry 1 Head radicchio; (about 3/4 -pound), ; separated into ; leaves, rinsed, ; spun dry, ; andshredded (about ; 6 cups) 2 Asian pears; (available at ; specialty produce ; markets), cored and ; cut into ; 1/2-inchpieces 3 tb White-wine vinegar 1 ts Dijon-style mustard 3 tb Hazelnut oil or walnut oil; -(available at ; specialty foods ; shops) 3 tb Olive oil 1/4 c Hazelnuts; toasted and -skinned ; (procedure follows) ; and chopped 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 ----- ---------- |
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