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Radicchio, frisee and persimmon salad

Name: Radicchio, frisee and persimmon salad
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 1 tablespoon red wine vinegar; 1 tablespoon lemon juice; 1 eschalot, finely chopped; 1/3 cup (80ml) extra virgin olive oil; 1 radicchio; 1 frisee (curly endive); 1 escarole (see note); 1/4 cup (35g) roasted hazelnuts, roughly chopped; 3 persimmons, peeled, halved, very thinly sliced (a mandoline is ideal)

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by David Prior

delicious. contributor

Oct 02, 2015

David Prior marries basic Italian cooking principles with typical Californian ingredients in this sensational salad.

1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 eschalot, finely chopped
1/3 cup (80ml) extra virgin olive oil
1 radicchio
1 frisee (curly endive)
1 escarole (see note)
1/4 cup (35g) roasted hazelnuts, roughly chopped
3 persimmons, peeled, halved, very thinly sliced (a mandoline is ideal)

Method

1.

Combine the vinegar, lemon juice and eschalot in a bowl with a pinch of salt and stand for 10 minutes. Whisk in the olive oil, season and set aside.
2.

Meanwhile, discard the bitter outer leaves of the radicchio, frisee and escarole, then tear the inner leaves into bite-size pieces and place in a large bowl. Add half the hazelnuts and a pinch of salt to the bowl, then toss to combine.
3.

Drizzle the vinaigrette over the salad and toss to coat well. Add the persimmon slices and sprinkle with the remaining hazelnuts, then serve.