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Radicchio and Arugula Salad with Dates, Hazelnuts, and Feta

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Radicchio and Arugula Salad with Dates, Hazelnuts, and Feta

Radicchio and Arugula Salad with Dates, Hazelnuts, and Feta

amanda

Equipment

  • - Mandoline Slicer

  • - Salad Spinner

  • - Precision Measuring Spoons & Cups Set

  • - Mixing Bowls (Set)

  • - Salad Serving Boards with Cutting Board Strips

  • - High-Speed Blender (e.g., Vitamix)

  • - Kitchen Scale

  • - Cutting Board with Non-Slip Bottom

  • - Salad Dressing Shaker (e.g., Ball Mason Jars)

  • - Quality Cheese Knife Set with Feta Sliceer Blade

  • - Salad Plates (Set)

Ingredients

  • 1/2 cup hazelnuts

  • 2 tablespoons red wine vinegar

  • 2 tablespoons balsamic vinegar

  • 5 tablespoons extra-virgin olive oil

  • 2 small heads of radicchio (15 ounces total), cut into 1-inch pieces

  • 2 cups arugula

  • 12 dates, pitted, quartered lengthwise

  • 3 ounces feta cheese, crumbled

Instructions

1

Instruction 1

Preheat oven to 350°F. Place hazelnuts on baking sheet; toast until fragrant and skins begin to crack, 10 to 12 minutes. Let cool briefly. Wrap hazelnuts in kitchen towel; rub briskly to remove as much skin as possible. Chop hazelnuts coarsely; set aside. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
2

Instruction 2

Combine vinegars in small bowl. Whisk in olive oil; season with salt and pepper.Combine radicchio, arugula, dates, and hazelnuts in serving bowl. Toss with enough dressing to coat. Sprinkle feta over salad.
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