3.27.17 Endive and Radicchio Salad with Champagne Vinaigrette an - WFSB 3 Connecticut

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3.27.17 Endive and Radicchio Salad with Champagne Vinaigrette and Toasted Hazelnuts

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Endive and Radicchio Salad with Champagne Vinaigrette and Toasted Hazelnuts

From Trace Alford at Sur La Table

Yield: 4 servings

This simple can be updated for all seasons. In warmer weather, use spring greens and herbs. You can also replace up to half of the olive oil in the vinaigrette with hazelnut oil for a more intense nutty flavor.

Salad:

  • 5 ounces salad greens, washed and dried
  • 1 head Belgian endive, ends and outer leaves trimmed, quartered and cut into strips
  • 1 medium radicchio, halved, cored, and thinly sliced
  • 1/2 cup hazelnuts, toasted and chopped
  • 1/3 cup shaved Parmesan cheese

To assemble salad: Place greens, endive, and radicchio in a large salad bowl. Dress with enough vinaigrette to coat the salad. Save remaining dressing for another use. Divide the dressed salad among four plates, top with toasted hazelnuts and shaved cheese. Serve immediately.

To make vinaigrette: Whisk the vinegar, shallot, and mustard together in a small mixing bowl to blend. While whisking vigorously, slowly drizzle the olive oil into the vinegar mixture. Adjust seasoning with salt and pepper and stir in thyme.

Vinaigrette:

  • 1/4 cup Champagne vinegar
  • 1 medium shallot, minced
  • 1 teaspoon Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1 tablespoon fresh thyme leaves, minced