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Radicchio and Arugula Salad with Dates, Hazelnuts, and Feta

By Joanne Weir

4.5

(14)

Image may contain Plant Food Produce Vegetable Arugula Cutlery and Fork
Radicchio and Arugula Salad with Dates, Hazelnuts, and FetaKiyoshi Togashi

Recipe information

  • Total Time

    25 minutes

  • Yield

    Makes 6 servings

Ingredients

1/2 cup hazelnuts
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
5 tablespoons extra-virgin olive oil
2 small heads of radicchio (15 ounces total), cut into 1-inch pieces
2 cups arugula
12 dates, pitted, quartered lengthwise
3 ounces feta cheese, crumbled

Preparation

  1. Step 1

    Preheat oven to 350°F. Place hazelnuts on baking sheet; toast until fragrant and skins begin to crack, 10 to 12 minutes. Let cool briefly. Wrap hazelnuts in kitchen towel; rub briskly to remove as much skin as possible. Chop hazelnuts coarsely; set aside. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.

    Step 2

    Combine vinegars in small bowl. Whisk in olive oil; season with salt and pepper.Combine radicchio, arugula, dates, and hazelnuts in serving bowl. Toss with enough dressing to coat. Sprinkle feta over salad.

Nutrition Per Serving

Per serving: 243 calories
18 g fat
3 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsSaladRadicchioChicoryLeafy GreensVegetableArugulaDateDried FruitFruitHazelnutNutFetaCheeseDairySideDinnerLunchGluten FreeVegetarianEasyWeeknight MealsQuickBroilRamadanBon Appétit

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