Radicchio Salad With Toasted Hazelnuts And Capers – a delicious recipe with handful hazelnuts, shallot, grainy mustard, honey, Sherry vinegar, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
In a dry skillet, lightly toast the hazelnuts for a few minutes, then place them between layers of parchment paper and wipe them of their skins. You may want to do this in rounds, as some will release easier than others. Discard the skins from the paper to keep things tidy as you go.
2
Gently crush nuts by pressing on them with the flat side of a knife. Return nuts to skillet and toast again until they become fragrant, about 3 to 5 minutes.
3
Whisk together the minced shallot, mustard, honey, vinegar, and a glug of olive oil. Taste as you add the vinegar, first adding a just a spoonful and then more as needed. Adjust to your taste.
4
Cut radicchio into wedges and stagger on plates.
5
Top with crumbled egg, then the hazelnuts and capers. Dress with vinaigrette and enjoy.
76
kcal
Calories
5
g
Fat
2
g
Carbs
7
g
Protein
FatCarbsProtein
* 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 9 ingredients. The key ingredients include: 1 handful hazelnuts, 1 shallot, minced, 1 teaspoon grainy mustard, 1 teaspoon honey, and more.
Yes, Radicchio Salad With Toasted Hazelnuts And Capers 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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