Radicchio And Arugula Salad With Dates Hazelnuts And Feta Recipes

Steps:

• In a blender, puree the hazelnuts with the vinegars. Add the Gorgonzola and puree for 1 minute. With the motor running, add the olive oil in a steady stream. Season to taste with salt and pepper.
• Wash arugula, pat dry, and separate leaves of radicchio. Break leaves into bitesized pieces.
• Just before serving, toss salad greens in a bowl with enough vinaigrette to coat leaves.

Steps:

• Heat oven to 400 degrees. Rub pumpkin with vegetable oil, and arrange in a single layer on a baking sheet. Bake until just tender all the way through, about 45 minutes. Remove, cool, cover, and refrigerate until needed. (May be done a day ahead.)
• In a small bowl, combine onion with lime juice, and steep for 15 to 30 minutes. Meanwhile, toss pine nuts in a small dry skillet over medium heat until lightly browned; remove from heat, and set aside.
• Add peanut oil and pumpkinseed oil to onion mixture, and mix well. In a large bowl, combine pumpkin, feta, radicchio, onion mixture and half the pine nuts. Mix everything gently by hand, and turn out onto a large plate or wide shallow bowl. Garnish with remaining pine nuts, and serve.

Steps:

• Place the arugula, radicchio and endive in a medium bowl.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards on top of the salad. Toss gently and serve immediately.

Steps:

• Whisk together lemon juice, oil, salt, and pepper in a bowl until combined well.
• Halve dates lengthwise and thinly slice crosswise.
• Toss together arugula, radicchio, feta, and dates in a large bowl, then toss with enough vinaigrette to coat.

Steps:

• Wash, dry and trim stems from arugula. Wash, dry and break radicchio into bite-size pieces.
• Whisk oil and vinegar together. Stir in arugula and radicchio, mixing to coat leaves well.