Bitter greens, earthy hazelnuts, and refreshing citrus— a salad for any time of day.
If you can, find Rosa del Venetto radicchio, which is pink and really pretty.
Ingredients:
Hazelnut Bistro Dressing:
1 shallot
1/2 cup of hazelnut oil
1 lemon
2 Tablespoon rice vinegar
2 teaspoon mustard
For the salad:
1 handful of chicories (endive, radicchio, escarole or frisée) or Bibb lettuce per person
1/2 orange per person
1/4 cup toasted hazelnuts per person
Maldon salt, optional
To make the salad:
Toast the hazelnut in a pan until they are fragrant— the hazelnuts are done as soon as they smell nutty. Immediately remove them from heat. Place a clean dish towel on your counter, place the toasted nuts on half of the dish towel, fold the other half over the nuts and rub to peel their skins. Chop the skinless hazelnuts and set aside.
Finely dice the shallot as small as possible. Place it in a small pot and add the oil. Gently simmer the shallot for about 5-10 minutes. The idea here is that you are trying to confit the shallot and also infuse the oil with shallot flavor. When they look soft and cooked remove the pot from the heat and let it cool. Add the mustard and stir. Add lemon juice, rice vinegar, and 1/4 teaspoon of salt. Stir and taste.
Does it need a little more acid? salt? hazelnut oil? If so add a little more. Set aside.
Slice your oranges into wheels— first slice off a half-inch from the top and bottom of your unpeeled orange, then place one of the cut sides down on a cutting board. Starting at the top of the orange, follow the curve of the fruit with your knife, cutting off the peel and white pith. Do this over the whole orange until all of the rind and pith are removed. If you have a little bit of white pith left on the outside of the orange, go back and clean it off with your knife. Now slice the orange into wheels. If there are any seeds remove them.
Wash and dry your chicories or lettuce. Layer them with the orange wheels in a serving platter or in individual salad dishes. Drizzle the dressing on top and then sprinkle the salad with the hazelnuts.
Add a little Maldon salt on top if you like.