Autumn Salad – a delicious recipe with hazelnuts, dates, lemon juice, extra-virgin olive oil, butter, radicchio. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Put hazelnuts in an 8- or 9-inch pan. Bake in a 350u00b0 oven until golden beneath skins, 12 to 15 minutes. Pour onto a towel; let cool. Rub nuts in towel to remove loose skins. Lift nuts from towel and reserve; discard skins.
2
Grate 1/2 teaspoon peel from 1 tangerine. Cut tangerine in half and ream 1/4 cup juice; use another tangerine if necessary. Put peel and juice in a wide, shallow bowl. Peel remaining tangerines. Pull each apart into halves. Cut halves crosswise into 1/4-inch-thick slices. Add to bowl. Pit dates and quarter lengthwise. Add dates, lemon juice, and olive oil to bowl.
3
Add lettuce and radicchio to bowl, mix, and add salt and pepper to taste. Sprinkle with hazelnuts.
41
kcal
Calories
4
g
Fat
2
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup hazelnuts, 4 Satsuma tangerines (1 1/3 lb. total), 6 Medjool dates (1/4 lb. total), 1 tablespoon lemon juice, and more.
Yes, Autumn Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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