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Arugula and Radicchio Salad with Hazelnut Vinaigrette recipe
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To make Arugula and Radicchio Salad with Hazelnut Vinaigrette you will need
Ingredients
| 1/2 | cups | Roasted and skinned hazelnuts | | 1/4 | cups | Red wine vinegar | | 2 | tablespoons | Balsamic vinegar | | 2 | ounces | Gorgonzola; crumbled | | 2/3 | cups | Olive oil | | | Salt and freshly ground black pepper | | 2 | large | Bunches arugula; (about 12 ounces) | | 2 | medium | Heads radicchio; (about 12 ounces) |
Instructions
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.
Enjoy your Arugula and Radicchio Salad with Hazelnut Vinaigrette
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Wed 6 Aug 2008
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