Saturday, August 4, 2012

Frisee Radish Salad with Hazelnut Dressing

This riff on the classic frisée salad with lardons is the flawless thing to make with leftover hazelnuts from our 10 Minute major Hake with Hazelnuts and Capers. Frisee Radish Salad looks dainty, but its vinaigrette is enriched with the nuts and some bacon fat, which not only gives it matter but also balances the bitterness of the frisée and the bite of the radishes and food news and techniques. So, look forward ......

Ingredients : 

* 1/4 cup vegetable oil, split up
* 1/2 cup hazelnuts (2 ounces), coarsely cut up
* 4 bacon slices
* 1 tablespoon Sherry vinegar or red-wine vinegar
* 1 tablespoon fresh lemon juice extract
* 2 small heads frisée (about 10 ounces total)
* 4 intermediate radishes, thinly sliced

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Direction for preparing final step : 

Heat 1 tablespoon oil in a little skillet over medium heat until it shimmers. Add hazelnuts and prepare food, stirring occasionally, until golden, 2 to 3 minutes. cooling somewhat in skillet.

Cook bacon in a large skillet over intermediate heat until crisp. move to paper towels to drain and book 1 tablespoon bacon fat. shatter bacon into 1-inch parts.

Purée hazelnuts (with any residual preparing food oil), vinegar, lemon juice, 1/4 teaspoon salt, residual vegetable oil, and reserved bacon fat in a blender just until nuts are finely cut up (dressing will be thick and somewhat chunky).

Toss frisee, radishes, and bacon with dressing.


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