RADICCHIO AND ARUGULA SALAD WITH DATES, HAZELNUTS, AND FETA

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RADICCHIO AND ARUGULA SALAD WITH DATES, HAZELNUTS, AND FETA image

Categories     Salad     Side     High Fiber     Lettuce

Yield 6

Number Of Ingredients 8

•1/2 cup hazelnuts
•2 tablespoons red wine vinegar
•2 tablespoons balsamic vinegar
•5 tablespoons extra-virgin olive oil
•2 small heads of radicchio (15 ounces total), cut into 1-inch pieces
•2 cups arugula
•12 dates, pitted, quartered, lengthwise
•3 ounces feta cheese, crumbled

Steps:

  • •Preheat oven to 350°F. Place hazelnuts on baking sheet; toast until fragrant and skins begin to crack, 10 to 12 minutes. Let cool briefly. Wrap hazelnuts in kitchen towel; rub briskly to remove as much skin as possible. Chop hazelnuts coarsely; set aside. DO AHEAD Can be made 1 day ahead. Store in airtight container at room temperature. •Combine vinegars in small bowl. Whisk in olive oil; season with salt and pepper. Combine radicchio, arugula, dates, and hazelnuts in serving bowl. Toss with enough dressing to coat. Sprinkle feta over salad.

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