Frisée and Radish Salad with Hazelnut Dressing

From the kitchen of Carly

Crispy bacon and toasted hazelnuts make this salad sing. The hazelnut dressing is thick, nutty, and clings beautifully to peppery radishes and tender frisée. Simple, elegant, and completely addictive.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/4 cup vegetable oil, divided
  • 11/2 cup hazelnuts (2 ounces), coarsely chopped
  • 14 bacon slices
  • 11 tablespoon Sherry vinegar or red-wine vinegar
  • 11 tablespoon fresh lemon juice
  • 12 small heads frisée (about 10 ounces total)
  • 14 medium radishes
  • 1thinly sliced

Instructions

  1. Heat 1 tablespoon oil in a small skillet over medium heat until it shimmers. Add hazelnuts and cook, stirring occasionally, until golden, 2 to 3 minutes. Cool slightly in skillet.

  2. Cook bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain and reserve 1 tablespoon bacon fat. Break bacon into 1-inch pieces.

  3. Purée hazelnuts (with any remaining cooking oil), vinegar, lemon juice, 1/4 teaspoon salt, remaining vegetable oil, and reserved bacon fat in a blender just until nuts are finely chopped (dressing will be thick and slightly chunky).

  4. Toss frisée, radishes, and bacon with dressing.