Paraduxx Recipes
Italian Salad with Taleggio and Hazelnuts
Serves 6
- 3 T. hazelnut or walnut oil
- 1 T. sherry vinegar
- 1 shallot, minced
- kosher salt
- freshly ground black pepper
- 3/4 c. hazelnuts
- 3 heads Belgian endive
- 1/2 head radicchio
- 3 oz. young small Arugula (about 4 cups), stems removed
- 3/4 lb. Taleggio cheese
- Vinaigrette - In a small bowl, whisk together the oil, vinegar, shallot and salt and pepper to taste. Let stand 30 minutes to allow the shallot flavor to mellow.
- Preheat oven to 350°.
- Toast hazelnuts on a baking sheet about 15 minutes, or until fragrant and lightly colored.
- Immediately wrap nuts in a kitchen towel and rub vigorously in the towel to remove as much of the skins as possible. Chop nuts coarsely.
- Halve each endive lengthwise and remove the core. Cut crosswise into _-inch pieces. Core radicchio and tear into bite size pieces. In a service bowl combine endive, radicchio, Arugula and hazelnuts. Add enough of the vinaigrette to coat the leaves lightly. Toss well. Taste and adjust the seasoning if necessary.
Serving Suggestion: portion the salad equally on 6 plates. Slice the cheese equally into 6 portions and lay on the plate, alongside the salad.
