Arugula And Radicchio Salad With Hazelnut Vinaigrette Recipe - Cooking Index
Arugula And Radicchio Salad With Hazelnut Vinaigrette Recipe - Cooking Index
| 1/2 cup | Roasted and skinned hazelnuts | |
| 1/4 cup | Red wine vinegar | |
| 2 tablespoons | Balsamic vinegar | |
| 2 oz | Gorgonzola - crumbled | |
| 2/3 cup | Olive oil | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 x | Arugula - (abt 12 oz) | |
| 2 x | Radicchio heads - (abt 12 oz) (medium) |
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 bite-sized pieces.
Just before serving, toss salad greens in a bowl with enough vinaigrette to coat leaves.
This recipe yields 4 to 6 servings.
Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B21 broadcast 02-24-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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