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  • Radicchio Salad With Kiwi and Hazelnuts

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  • 2 heads round radicchio, cored and cut into thin ribbons (julienne)
    4 kiwis, peeled, cut in half lengthwise, then each half cut into eighths
    2 blood oranges, peeled, seeded and cut into eighths (may substitute Valencia oranges)
    2 watermelon radishes, cut crosswise into very thin rounds (may substitute Easter egg radishes)
    Finely chopped, fresh chives, to taste
    1/3 cup olive oil, plus more for drizzling
    Juice from 2 lemons
    Kosher salt, to taste
    Freshly ground black pepper, to taste
    4 to 6 ounces burrata cheese (available at fine cheese shops, such as Rogue Creamery), cut or pulled into 4 equal pieces, at room temperature)
    1/2 cup skinned hazelnuts, toasted and crushed (see note)
    In a mixing bowl, combine the radicchio, kiwis, blood oranges, radishes and chives. Add the oil and lemon juice. Season lightly with the salt and pepper. Using tongs, toss and coat. Mixture should rest for 5 minutes to blend the flavors and soften radicchio a bit.
    Arrange mounds of radicchio mixture on individual plates. Divide the burrata among each portion. Drizzle a little oil over cheese. Sprinkle plate with the toasted hazelnuts.
    Serve right away. Makes 4 servings.
    NOTE: To toast skinned hazelnuts, spread them on a rimmed baking sheet. Drizzle very lightly with oil (hazelnut oil, if available), then toast in a 300-degree oven just until warmed through.
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