Frisée and Radish Salad with Hazelnut Dressing

Ingredients for Frisée and Radish Salad with Hazelnut Dressing

• 60ml vegetable oil, divided

• 120ml hazelnuts (60g), coarsely chopped

• 4 bacon slices

• 1 tablespoon Sherry vinegar or red-wine vinegar

• 1 tablespoon fresh lemon juice

• 2 small heads frisée (about 275g total)

• 4 medium radishes, thinly sliced

How to make Frisée and Radish Salad with Hazelnut Dressing

Heat 1 tablespoon oil in a small skillet over medium heat until it shimmers. Add hazelnuts and cook, stirring occasionally, until golden, 2 to 3 minutes. Cool slightly in skillet.

Cook bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain and reserve 1 tablespoon bacon fat. Break bacon into 1-inch pieces.

Purée hazelnuts (with any remaining cooking oil), vinegar, lemon juice, 1/4 teaspoons salt, remaining vegetable oil, and reserved bacon fat in a blender just until nuts are finely chopped (dressing will be thick and slightly chunky).

Toss frisée, radishes, and bacon with dressing.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.