Wednesday, October 24, 2007

Endive and frisee salad with blood oranges and hazelnuts

Here is the recipe for the delicious salad mentioned in Meg's entry on chicken pot pie. This is a recipe from Giada de Laurentiis's Everyday Italian. Sadly Giada is no longer with Michelle and I, but happily she will soon be enjoying a Renaissance at Meg and Darryl's! But before Giada left I nabbed this recipe to post for future reference. See also my entry that mentioned how endive and frisée are related.

Endive & Frisee Salad with Blood Oranges and Hazelnuts
For the vinaigrette

1/4 cup balsamic vinegar
2 tablespoons finely chopped shallots
1 tablespoon honey
1/3 cup olive oil or hazelnut oil
salt & freshly ground black pepper to taste

For the salad

3 heads belgian endive, trimmed and cut crosswise into thin slices
2 heads frisée lettuce, centre leaves only, torn into pieces
2 blood oranges or regular oranges, segmented
1/2 cup hazelnuts, toasted and chopped

1. To make the vinaigrette, whisk balsamic, chopped shallots and honey to blend, and then gradually whisk in oil. We used olive oil, but hazelnut oil sounds delicious, and would probably add a deeper hazelnutty flavour. Season with salt & pepper.

2. To toast the hazelnuts, arrange them on a heavy baking sheet and put in a 350 degree Fahrenheit oven for 7 minutes. Stir occasionally until nuts are fragrant and light golden brown in the centre. Let them cool completely and rub between your hands to remove the skins, then chop – either in a food processor or wrap the nuts in a kitchen towel and chop them with the back of chef's knife.

3. Then toss the endive and frisée in a large bowl with enough vinaigrette to coat. Mound the greens on plates and surround with the orange segments. Sprinkle with hazelnuts, drizzle any remaining vinaigrette around the salads and serve immediately.

This was a great salad. I don't think blood oranges were available when we made it (not the right time of year), but I would use those next time if possible. And the hazelnut oil – I'd like to try that too. But even without those it was a great combination of textures and flavours, and went really well with a hearty dish like chicken pot pie. Thanks for the memories, Giada!


Meg said...

mmmm, I want to eat this salad again right now....

thanks laura!

Anonymous said...

I shall call off the Mafia now that Giada is back home. Wonder if Santa woild get you this book. Perhaps you could drop a few hints.