How many servings does this recipe make?

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

What ingredients do I need for Frisee, Radicchio, and Asian Pear Salad with Hazelnut Vinaigrette?

You need 8 ingredients. The key ingredients include: 8 cups torn frisee (French or Italian curly chicory, available at specialty produce markets), rinsed and spun dry, 1 head of radicchio (about 3/4 pound), separated into leaves, rinsed, spun dry, and shredded (about 6 cups), 2 Asian pears (available at specialty produce markets), cored and cut into 1/2-inch pieces, 3 tablespoons white-wine vinegar, and more.

How do I store leftover Frisee, Radicchio, and Asian Pear Salad with Hazelnut Vinaigrette?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Frisee, Radicchio, and Asian Pear Salad with Hazelnut Vinaigrette Recipe

Name: Frisee, Radicchio, and Asian Pear Salad with Hazelnut Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups torn frisee (French or Italian curly chicory, available at specialty produce markets), rinsed and spun dry; 1 head of radicchio (about 3/4 pound), separated into leaves, rinsed, spun dry, and shredded (about 6 cups); 2 Asian pears (available at specialty produce markets), cored and cut into 1/2-inch pieces; 3 tablespoons white-wine vinegar; 1 teaspoon Dijon-style mustard; 3 tablespoons hazelnut oil or walnut oil (available at specialty foods shops); 3 tablespoons olive oil; 1/4 cup hazelnuts, toasted and skinned (procedure follows) and chopped

Frisee, Radicchio, and Asian Pear Salad with Hazelnut Vinaigrette – a delicious recipe with torn frisee, radicchio, Asian pears, white-wine vinegar, mustard, hazelnut oil. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

8 cups torn frisee (French or Italian curly chicory, available at specialty produce markets), rinsed and spun dry
1 head of radicchio (about 3/4 pound), separated into leaves, rinsed, spun dry, and shredded (about 6 cups)
2 Asian pears (available at specialty produce markets), cored and cut into 1/2-inch pieces
3 tablespoons white-wine vinegar
1 teaspoon Dijon-style mustard
3 tablespoons hazelnut oil or walnut oil (available at specialty foods shops)
3 tablespoons olive oil
1/4 cup hazelnuts, toasted and skinned (procedure follows) and chopped

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Quick Info

Servings
4 servings
Calories
176 kcal
Category
Salads

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Frisee, Radicchio, and Asian Pear Salad with Hazelnut Vinaigrette

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