Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Arugula and Radicchio Salad with Hazelnut Vinaigrette
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 351
- Total Fat
- 34
- Saturated Fat
- 6
- Carbohydrates
- 8
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 6
- Cholesterol
- 7
- Sodium
- 404
- Total: 20 min
- Prep: 20 min
Ingredients
1/2 cup roasted and skinned hazelnuts
1/4 cup red wine vinegar
2 tablespoons balsamic vinegar
2 ounces Gorgonzola, crumbled
2/3 cup olive oil
Salt and freshly ground black pepper
2 large bunches arugula (about 12 ounces)
2 medium heads radicchio (about 12 ounces)
Directions
- In a blender, puree the hazelnuts with the vinegars. Add the Gorgonzola and puree for 1 minute. With the motor running, add the olive oil in a steady stream. Season to taste with salt and pepper.
- Wash arugula, pat dry, and separate leaves of radicchio. Break leaves into bitesized pieces.
- Just before serving, toss salad greens in a bowl with enough vinaigrette to coat leaves.