Arugula And Radicchio Salad With Hazelnut Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Tuscan | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Roasted and skinned |
| hazelnuts | ||
| 1/4 | c | Red wine vinegar |
| 2 | T | Balsamic vinegar |
| 2 | oz | Gorgonzola, crumbled |
| 2/3 | c | Olive oil |
| Salt and freshly ground | ||
| black pepper | ||
| 2 | Bunches arugula, about 12 | |
| ounces | ||
| 2 | Heads radicchio, about 12 | |
| ounces |
INSTRUCTIONS
TAMALES WORLD TOUR SHOW #WT1B21, TUSCAN RISOTTO AND SALAD DINNER 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. Yield: 4 to 6 servings c. 1997, M.S. Milliken & S. Feniger, all rights reserved Posted to recipelu-digest by molony <molony@scsn.net> on Feb 25, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2236
Calories From Fat: 1791
Total Fat: 205.7g
Cholesterol: 80mg
Sodium: 1440.7mg
Potassium: 1709.2mg
Carbohydrates: 57.2g
Fiber: 7.7g
Sugar: 42.7g
Protein: 52.7g