Best Frisée And Radish Salad With Hazelnut Dressing Recipes

FRISéE AND RADISH SALAD WITH HAZELNUT DRESSING

Frisée and Radish Salad with Hazelnut Dressing image

This riff on the classic frisée salad with lardons is the perfect thing to make with leftover hazelnuts from our 10 Minute Main [Hake with Hazelnuts and Capers](/recipes/food/views/351153) . It looks delicate, but its vinaigrette is enriched with the nuts and some bacon fat, which not only gives it substance but also balances the bitterness of the frisée and the bite of the radishes.

Provided by Kay Chun

Time 25m

Yield Makes 4 to 6 servings

Number Of Ingredients 7

Ingredients

1/4 cup vegetable oil, divided
1/2 cup hazelnuts (2 ounces), coarsely chopped
4 bacon slices
1 tablespoon Sherry vinegar or red-wine vinegar
1 tablespoon fresh lemon juice
2 small heads frisée (about 10 ounces total)
4 medium radishes, thinly sliced

Steps:

Heat 1 tablespoon oil in a small skillet over medium heat until it shimmers. Add hazelnuts and cook, stirring occasionally, until golden, 2 to 3 minutes. Cool slightly in skillet.
Cook bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain and reserve 1 tablespoon bacon fat. Break bacon into 1-inch pieces.
Purée hazelnuts (with any remaining cooking oil), vinegar, lemon juice, 1/4 teaspoon salt, remaining vegetable oil, and reserved bacon fat in a blender just until nuts are finely chopped (dressing will be thick and slightly chunky).
Toss frisée, radishes, and bacon with dressing.

FRISEE SALAD WITH BLUE CHEESE, BACON AND HAZELNUTS

Frisee Salad with Blue Cheese, Bacon and Hazelnuts image

Provided by Anne Burrell

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 to 4 tablespoons high-quality extra-virgin olive oil
4 to 5 thick slices bacon, cut crosswise into 1/2-inch slices
3 to 4 tablespoons red wine vinegar
Pinch crushed red pepper
1/2 to 3/4 cup crumbled blue cheese, such as Roquefort, Cabrales, or Gongonzola Piquante
Salt
3 cups frisee, tough outer parts removed, washed and spun dry
3 to 4 tablespoons coarsely chopped toasted hazelnuts

Steps:

Place 1 to 2 tablespoons olive oil in a large saute pan. Add the cut bacon and bring to a medium-high heat. Cook the bacon until it has become brown and crispy and a lot of fat has been rendered. This is a good thing!
Place the bacon and the fat into a bowl large enough to fit all of the ingredients. Add the vinegar and the blue cheese and stir to combine. Season with salt. Add the frisee and gently toss to combine. If a little more oil or vinegar is needed do so in small increments and taste as you go. The salad should be well seasoned and dressed but not soggy. Divide the salad onto 4 individual serving plates. Sprinkle with the chopped hazelnuts.

FRISéE, RADICCHIO, AND ASIAN PEAR SALAD WITH HAZELNUT VINAIGRETTE

Frisée, Radicchio, and Asian Pear Salad with Hazelnut Vinaigrette image

Yield Serves 8

Number Of Ingredients 8

Ingredients

8 cups torn frisée (French or Italian curly chicory, available at specialty produce markets), rinsed and spun dry
1 head of radicchio (about 3/4 pound), separated into leaves, rinsed, spun dry, and shredded (about 6 cups)
2 Asian pears (available at specialty produce markets), cored and cut into 1/2-inch pieces
3 tablespoons white-wine vinegar
1 teaspoon Dijon-style mustard
3 tablespoons hazelnut oil or walnut oil (available at specialty foods shops)
3 tablespoons olive oil
1/4 cup hazelnuts, toasted and skinned (procedure follows) and chopped

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.

FRISEE SALAD WITH DIJON VINAIGRETTE

Frisee Salad with Dijon Vinaigrette image

Frisee has a slightly bitter taste and crisp, curly leaves. Pair it with a tangy vinaigrette for an easy side dish.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 6

Ingredients

1/4 cup white-wine vinegar
2 tablespoons Dijon mustard
Coarse salt and ground pepper
1/2 cup olive oil
1 pound frisee, trimmed and roughly torn
1 bunch fresh chives, cut into 1-inch lengths

Steps:

In a blender (or screw-top jar), combine vinegar and mustard. Season with salt and pepper, and blend well to combine. Add oil, and blend until combined and thickened.
Place frisee and chives in a large serving bowl; toss with vinaigrette, and serve.

FRISEE, ORANGE, AND TOASTED HAZELNUT SALAD

Frisee, Orange, and Toasted Hazelnut Salad image

The hazelnuts add crunch to this citrusy salad.

Provided by Martha Stewart

Categories Salad Recipes

Number Of Ingredients 11

Ingredients

2 tablespoons freshly squeezed orange juice
1 tablespoon white balsamic vinegar
1/4 teaspoon grated orange zest
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger
1/2 teaspoon mustard seeds
Salt and freshly ground black pepper to taste
3 tablespoons extra-virgin olive oil
2 seedless oranges, pith and peel removed
1 medium head frisee
1/4 cup toasted hazelnuts, roughly chopped

Steps:

In a medium bowl, whisk together orange juice, vinegar, zest, cardamom, ginger, mustard seeds, salt, and pepper. Slowly whisk in olive oil until combined, and set aside.
Slice oranges thinly, crosswise, and arrange slices on 4 salad plates; set aside. Place frisee in a large bowl, and toss with the dressing. Divide frisee among 4 salad plates, and sprinkle with chopped hazelnuts. Serve immediately.