Frisée and Radicchio Salad with Dried Cherries
This refreshing fall salad makes use of greens called endives topped with hazelnuts, dried cherries and Parmesan cheese.
Ingredients
1 medium head frisée (curly endive), outer leaves discarded
1 small head radicchio
1 cup loosely packed whole Italian parsley leaves
1/4 cup plus 1 Tbsp. coarsely chopped toasted hazelnuts
1/4 cup plus 1 Tbsp. dried cherries
3 Tbsp. apple cider vinegar
1 Tbsp. whole grain mustard
1 Tbsp. finely minced shallot
1/3 cup olive or local sunflower oil
Salt and pepper to taste
1/2 cup shaved fresh Parmesan
Directions
Cut frisée leaves from stem and soak in ice-cold water for 10 minutes. Drain and dry in a salad spinner.
Cut radicchio in half lengthwise and thinly slice.
Combine frisée, radicchio and parsley in a large serving bowl with ¼ cup each of the hazelnuts and dried cherries.
In a small bowl, whisk together vinegar, mustard and shallot. Slowly whisk in oil until emulsified. Stir in salt and pepper. Gently toss salad with dressing.
Garnish with Parmesan and remaining hazelnuts and cherries. Serve immediately.
Suggestions
Omit the Parmesan garnish for a vegan dish.
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