Frisee Radicchio And Asian Pear Salad With Hazelnut Vinaigrette Recipes

FRISEE SALAD WITH SPICED WALNUTS, PEARS, FARMHOUSE CHEDDAR, AND PORT VINAIGRETTE

Steps:

• Dressing: Simmer the port in a small saucepan until reduced to 2 tablespoons. Let cool, then whisk in the vinegar, shallot, and salt and pepper, to taste. Gradually whisk in the olive oil.
• Salad: In a large bowl, toss the frisee or mesclun, radicchio, and pear. Divide the salad among 4 plates. Drizzle with the dressing; you probably won't use it all. With a vegetable peeler, shave the cheese over top. Scatter the walnuts on top and serve immediately.
• In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
• Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.
• Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
• In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper, to taste.
• While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.

FRISéE, RADICCHIO, AND ASIAN PEAR SALAD WITH HAZELNUT VINAIGRETTE

Steps:

• In a bowl combine the frisée, 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.
• Toast the hazelnuts in one layer in a baking pan in a preheated 350°F. 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.

ASIAN PEAR AND FRISéE SALAD

Steps:

• Boil vinegar with sugar and 1/4 teaspoon salt in a small heavy saucepan, stirring, until reduced by half, about 3 minutes. Transfer to a cup.
• Wash leeks and pat dry. Cook in oil with 1/4 teaspoon salt in cleaned saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
• Arrange frisée and pear on plates. Drizzle with hot leeks in oil, then vinegar reduction. Grind pepper over salads.

ASIAN PEAR SALAD

Steps:

• In a large bowl combine the Asian pear, radicchio, baby greens, blue cheese, and pecans.
• In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, sugar (or honey), pinch of salt, and a few good grinds of pepper.
• Add the shallots to the vinaigrette then set aside.
• When serving, dress the greens lightly, season to taste, and serve immediately.

FRISEE AND RADICCHIO SALAD

Steps:

• Tear the frisee into bite-size pieces, and place in a large bowl with the radicchio; set aside.
• Whisk together vinegar and mustard in a small bowl. Season with salt and pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Just before serving, drizzle vinaigrette over salad; toss gently.

FRISéE, RADICCHIO, AND FENNEL SALAD WITH MUSTARD VINAIGRETTE

Steps:

• Heat oven to 350°F with rack in middle.
• Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.
• Using mandoline, thinly slice fennel bulb crosswise, beginning at base, into a large bowl, stopping about halfway up bulb (reserve remaining bulb for another use). Toss fennel with radicchio, frisée, and mint.
• Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.
• Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.

FRISEE SALAD WITH PISTACHIOS AND DIJON VINAIGRETTE

Steps:

• Combine frisee, radicchio, and tarragon leaves in a serving bowl. In a small bowl, whisk together mustard, lemon juice, and sugar. Slowly whisk in oil; season with salt and pepper. Drizzle dressing over salad, tossing to coat. Sprinkle with pistachios and tarragon flowers and serve.