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2000s Recipes + Menus

Frisée and Radish Salad with Hazelnut Dressing

Serves4 to 6
  • Active time:25 min
  • Start to finish:25 min
January 2009
This riff on the classic frisée salad with lardons is the perfect thing to make with leftover hazelnuts from our 10 Minute Main Hake with Hazelnuts and Capers. It looks delicate, but its vinaigrette is enriched with the nuts and some bacon fat, which not only gives it substance but also balances the bitterness of the frisée and the bite of the radishes.
  • 1/4 cup vegetable oil, divided
  • 1/2 cup hazelnuts (2 oz), coarsely chopped
  • 4 bacon slices
  • 1 tablespoon Sherry vinegar or red-wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 small heads frisée (about 10 oz total)
  • 4 medium radishes, thinly sliced
  • Heat 1 Tbsp 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 Tbsp bacon fat. Break bacon into 1-inch pieces.
  • Purée hazelnuts (with any remaining cooking oil), vinegar, lemon juice, 1/4 tsp 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.

Recipe by Kay Chun

Photograph by Stephanie Foley

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