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Radicchio, Apple and Hazelnut Salad |
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by Jess Thomson
Serves 6 | Prep Time: 10 minutes
from Edible Seattle Fall 2008
Here’s a sweet fall slaw starring crunchy local hazelnuts. To toast them, bake at 350 degrees for 5 to 10 minutes, until lightly browned and fragrant, then rub the skins off by rolling them between layers of dishtowels.
1 head radicchio (about 1/2 pound), outer leaves removed and cored
1 tart, crisp apple, cut into wedges
3/4 cup chopped toasted hazelnuts
1/4 cup crumbled feta (optional)
1 tablespoon lemon juice
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh parsley
Salt and freshly ground pepper, to taste
Grate the radicchio and apple in a food processor. Transfer to a mixing bowl, stir in the remaining ingredients, and serve.
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