Radicchio Salad with Gorgonzola and Hazelnuts

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Last week I made basically this salad at work for family meal. We had some radicchio to get rid of, and so I chopped it roughly and tossed it with some tarragon, bleu cheese from a new salad on my station, and some hazelnuts from an old salad. It was the first thing to disappear, and while eating it I thought it would fit in well here.

I love that this salad takes almost no time to make, but rewards with some big flavors. Radicchio is a bitter vegetable, with an almost medicinal bite. The tarragon brings in a sweet, anise note. The dressing plumps up currants and hazelnuts both with some red wine vinegar, which brings some sharpness and a wine-y sweetness to the salad. The hazelnuts and bleu cheese, however, really make this spectacular. In one bite you get bitter, tart, nutty, pungent, sweet, sharp, and creamy.

At family meal we ate this along side hoison and sriracha hot dogs. When making this at home I had it along side a baked potato. Neither of those were ideal, but hey, that’s how it works sometimes. If you’re looking for an ideal accompaniment, roast chicken (for meat eaters) or a quiche (for vegetarians) would be killer.

Sorry for the quick note, but I’m off experiencing “Up North” for the first time. I’ll be back with more soon. Until then, happy Monday.

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Radicchio Salad with Gorgonzola and Hazelnuts

To prepare the radicchio I cut the head into quarters, then cut each quarter in half and sliced very thinly. A mandoline would also work well. In order to crush the hazelnuts, you could use the flat side of a chef’s knife (or a heavy, flat bottomed glass or ramekin) to push the hazelnuts down until they break.

1 large head of radicchio, thinly sliced
1/4 cup tarragon leaves
2 ounces creamy, mild bleu cheese, like gorgonzola
1/2 a shallot, thinly sliced
1 tablespoon currants
2 tablespoons red wine vinegar
4 tablespoons olive oil
salt
pepper
1/4 cup hazelnuts, crushed

In a small bowl combine the currents, shallots, and red wine vinegar. Allow it to sit for 15 minutes. Slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.

In a large bowl combine the radicchio, tarragon, and bleu cheese. Pinch the bleu cheese off into pieces about the size of a hazelnut. Add the dressing and toss well, making sure the whole thing is well covered and well combined. Top with the crushed hazelnuts and serve.

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