Name: Endive and Radicchio Salad with Roasted Hazelnuts
Yield: 8 Servings
Ingredients: ¾ cup blanched hazelnuts; 1 large egg yolk; ½ clove garlic finely grated; 2 teaspoons Dijon mustard; ½ teaspoon sugar; 2 tablespoons white wine vinegar, divided; Kosher salt; ¼ cup olive oil; ¾ cup grapeseed or other neutral oil; 2 endive, thinly sliced lengthwise; 4 cups torn radicchio leaves (such as Chioggia and/or Castelfranco); Freshly ground black pepper

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Ture Lillegraven

This simple, palate-cleansing salad looks great with different types of radicchio—some are deep burgundy and round; others have spotted, ruffled leaves.

Recipe notes