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Kitchen Notebook

October 11, 2019

Radicchio Watermelon Radish Salad with Hazelnut Dressing

20 Mins

  • 1 Radicchio head, leaves torn into bite-size pieces
  • 2 Watermelon Radishes
  • 1/4 cup Hazelnuts
  • 1 Garlic clove, finely grated
  • ¼ cup Olive Oil
  • 2 Tbsp White Wine or Champagne Vinegar
  • 1 tsp finely grated Lemon Zest
  • 1 Tbsp Lemon Juice
  • 1 tsp Honey
  • ½ Shallot, finely minced
  • Sea Salt and freshly Cracked Pepper

 

Preheat oven to 350 degrees. Toast hazelnuts on a rimmed baking sheet for 8–10 minutes, tossing occasionally, until golden brown. Let cool, then roughly chop.


Using a mandoline or sharp chef’s knife, slice watermelon radish into paper thin rounds. 

Pulse honey, garlic, oil and half of hazelnuts in a food processor to a coarse purée. Stir in vinegar, shallot, lemon zest and lemon juice; season with sea salt and pepper, to taste. 

Using half the dressing, toss radicchio and radishes in a large bowl, then drizzle with remaining dressing. Serve topped with remaining chopped hazelnuts.




20 Mins Fall Radicchio recipe salad Side side dish Veg watermelon radish

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20 Mins Fall Radicchio recipe salad Side side dish Veg watermelon radish


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