Frisée Radicchio And Asian Pear Salad With Hazelnut Vinaigrette Recipes

FRISEE SALAD WITH PEARS, BLUE CHEESE, AND PORT VINAIGRETTE

Steps:

• Simmer the Port in a small saucepan until reduced to 2 tablespoons. Let cool, then whisk in the red wine vinegar, shallot, salt and pepper, to taste. Gradually whisk in the olive oil.
• In a large bowl, toss the frisee, radicchio, and pear. Divide the salad among 4 plates. Drizzle with the dressing; you probably won't use it all. Using the medium holes of a box grater, shave the blue cheese in a fine snow-like shower over the salads. Scatter the walnuts on top and serve immediately.

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.

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, 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.
• To toast and skin 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.

JICAMA AND ASIAN PEAR SALAD

Steps:

• In a bowl, toss the shredded lettuce, jicama, Asian pears and golden raisins until combined.
• For dressing, whisk together the vinaigrette, apple cider or juice, and five-spice powder or allspice until well mixed.
• Drizzle over salad and toss well.
• Serve immediately.
• Source: www.friedas.com.

RADICCHIO, FRISéE, AND ARTICHOKE SALAD

Steps:

• Squeeze juice from 1 lemon half into a large bowl of cold water, then drop same half into water.
• Cut off stem of 1 artichoke and discard. Cut off top inch of artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.
• Cut remaining leaves flush with top of artichoke bottom with a sharp knife, then pull out purple leaves and scoop out fuzzy choke with a melon-ball cutter. Rub cut surfaces with remaining lemon half. Trim remaining dark green fibrous parts from base and sides of artichoke with sharp knife, then rub cut surfaces with same lemon half and drop artichoke into the acidulated water. Repeat with remaining artichokes.
• Just before serving, slice artichokes paper-thin crosswise with slicer. Immediately toss with frisée and radicchio in a large bowl. Drizzle with oil and toss. Sprinkle with kosher salt and pepper and toss. Drizzle with vinegar (to taste) and toss again.

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.