| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Asian | October 199 | 1 | Servings |
INGREDIENTS
| 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 | T | White-wine vinegar |
| 1 | t | Dijon-style mustard |
| 3 | T | Hazelnut oil or walnut oil |
| available at | ||
| specialty foods | ||
| shops | ||
| 3 | T | Olive oil |
| 1/4 | c | Hazelnuts, toasted and |
| skinned | ||
| procedure follows | ||
| and chopped |
INSTRUCTIONS
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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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