Endive Salad with Persimmons and Hazelnuts Recipe

Name: Endive Salad with Persimmons and Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup hazelnuts; 1 pound Belgian endives, cut crosswise into 1-inch pieces; 1 pound radicchio or Treviso, torn; 1 Bosc pearquartered, cored and cut into 1/2-inch cubes; 1 fuyu persimmon, cut into 1/2-inch cubes; 4 ounces baby arugula; 2 tablespoons Dijon mustard; 2 tablespoons fresh lemon juice; 2 tablespoons white wine vinegar; 1/4 cup extra-virgin olive oil; 1/4 cup canola oil; 1/4 cup hazelnut oil; Salt and freshly ground pepper

Servings: persons

1/2 cup hazelnuts
1 pound Belgian endives, cut crosswise into 1-inch pieces
1 pound radicchio or Treviso, torn
1 Bosc pearquartered, cored and cut into 1/2-inch cubes
1 fuyu persimmon, cut into 1/2-inch cubes
4 ounces baby arugula
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/4 cup extra-virgin olive oil
1/4 cup canola oil
1/4 cup hazelnut oil
Salt and freshly ground pepper

1
Preheat the oven to 375.
2
Spread the hazelnuts on a pie plate and toast for about 14 minutes, until fragrant and the skins blister.
3
Transfer the nuts to a kitchen towel and let cool slightly.
4
Rub the nuts together to remove the skins, then transfer to a work surface and coarsely chop.
5
Let cool completely.
6
In a large bowl, toss the endives, radicchio, pear, persimmon and arugula.
7
In a small bowl, whisk the mustard, lemon juice and vinegar.
8
Whisk in the olive, canola and hazelnut oils and season with salt and pepper.
9
Just before serving, pour the dressing over the salad, toss well and garnish with the toasted hazelnuts.

406

kcal

Calories

Fat

Carbs

Fat Carbs

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup hazelnuts, 1 pound Belgian endives, cut crosswise into 1-inch pieces, 1 pound radicchio or Treviso, torn, 1 Bosc pearquartered, cored and cut into 1/2-inch cubes, and more.

Yes, Endive Salad with Persimmons and Hazelnuts 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.

Endive Salad with Persimmons and Hazelnuts

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