1 head frisée or baby gem lettuce
2 heads endive
1 head radicchio
15 hazelnuts
Mixed Chicory Salad
With Apple Vinaigrette
SALAD
DRESSING
33 oz unsweetened apple juice
1 tbsp Dijon mustard
¼ cup avocado oil
Juice of ½ lemon
1 bunch parsley (chopped)
Large pinch of salt
Black pepper, to taste
1 tbsp Dijon mustard
¼ cup avocado oil
Juice of ½ lemon
1 bunch parsley (chopped)
Large pinch of salt
Black pepper, to taste
METHOD
Preheat oven to 350°F.
Spread the hazelnuts on a baking sheet and roast until lightly golden and fragrant, about 10–15 minutes. While still warm, rub them in a clean kitchen towel to remove as much of the skin as possible. Set aside.
Wash and thoroughly dry the frisée, endive, and radicchio. Tear or chop into bite-sized pieces.
Pour the apple juice into a saucepan and bring to a boil over high heat. Continue cooking until reduced to about ⅛ of its original volume, forming a thick, syrupy consistency. Remove from the heat and let cool slightly.
In a small bowl, whisk together ¼ cup of the reduced apple juice, Dijon mustard, lemon juice, salt, and black pepper. Slowly drizzle in the avocado oil while whisking until smooth and emulsified.
Toss the greens with the vinaigrette until lightly coated. Scatter the roasted hazelnuts and parsley over the top, then finish with another pinch of salt and a few grinds of black pepper.
Spread the hazelnuts on a baking sheet and roast until lightly golden and fragrant, about 10–15 minutes. While still warm, rub them in a clean kitchen towel to remove as much of the skin as possible. Set aside.
Wash and thoroughly dry the frisée, endive, and radicchio. Tear or chop into bite-sized pieces.
Pour the apple juice into a saucepan and bring to a boil over high heat. Continue cooking until reduced to about ⅛ of its original volume, forming a thick, syrupy consistency. Remove from the heat and let cool slightly.
In a small bowl, whisk together ¼ cup of the reduced apple juice, Dijon mustard, lemon juice, salt, and black pepper. Slowly drizzle in the avocado oil while whisking until smooth and emulsified.
Toss the greens with the vinaigrette until lightly coated. Scatter the roasted hazelnuts and parsley over the top, then finish with another pinch of salt and a few grinds of black pepper.