Radicchio Recipe
Apples, 'Bayley Hazen Blue', Candied Hazelnuts
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Ingredients
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Salad
Dressing
Candied Hazelnuts (if making your own)
Method
Candied Hazelnuts (if making your own)
- 1
Toast and candy hazelnuts
If using store-bought candied hazelnuts, skip this step. Preheat a small skillet over medium heat. Add hazelnuts and toast, stirring, 4–5 minutes until fragrant and lightly browned. In the same skillet, combine sugar and water and cook over medium heat, stirring until sugar dissolves and begins to bubble and thicken (about 2–3 minutes). Add toasted hazelnuts and stir to coat with the caramelized sugar. Spread nuts on a piece of parchment and separate with a fork; sprinkle with a pinch of salt. Allow to cool completely, then roughly chop or leave whole as desired (yield ~3 oz).
Salad Prep
- 2
Prepare radicchio
Remove any wilted outer leaves from the radicchio. Cut the head in half through the core, then slice each half into 1/2-inch ribbons. Transfer to a large salad bowl. If radicchio is very bitter, soak the sliced leaves in cold water for 10 minutes, then drain and pat dry.
- 3
Prepare apple
Core and thinly slice the apple into half-moons (about 1/8-inch thick). For a prettier presentation, you may cut into matchsticks. Toss apple slices immediately with a light squeeze of lemon juice (optional) to prevent browning.
- 4
Assemble cheese
Crumble or shave the Bayley Hazen Blue into bite-size pieces. Because it is a creamy, aged blue, aim for about 100 g broken into small clusters so its flavor distributes through the salad without overwhelming it.
- 5
Toss salad
Whisk the dressing (see next section) then drizzle about two-thirds over the radicchio and apples in the large bowl. Toss gently to coat. Add the crumbled Bayley Hazen Blue and about two-thirds of the candied hazelnuts; toss lightly again to distribute. Taste and add more dressing as needed.
- 6
Finish and plate
Divide the tossed salad among 4 plates or one large serving platter. Scatter the remaining candied hazelnuts on top for crunch and garnish with chopped parsley if using. Add a final crack of black pepper to taste.
Dressing
- 7
Make the dressing
In a small bowl or jar combine the apple cider vinegar, Dijon mustard, honey, salt, and pepper. Whisk or shake to blend. Slowly stream in the extra-virgin olive oil while whisking continuously until the dressing is emulsified and slightly thickened (about 30 seconds). Taste and adjust seasoning—add more honey for sweetness, vinegar for brightness, or salt to taste.