Ashland COC - Culinary Fest
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OR Mushroom Stories, Edible Portland
Potato Commission




Radicchio Salad with Parsley-Hazelnut Pesto

Add some flare to a warm winter meal with this fresh, crispy salad. The flavors of the parsley and lemon zest add a springy touch to the smooth taste of the hazelnuts.

PARSLEY-HAZELNUT PESTO
1 cup hazelnuts, lightly toasted and skinned
1 bunch fresh flat-leaf parsley, stemmed
1/4 cup finely grated Parmesan cheese
Zest of 1 lemon
1 garlic clove, peeled
1/2 to 3/4 cup extra-virgin olive oil
Fine sea salt

RADICCHIO SALAD
2 heads radicchio, cored and leaves separated
Juice of 1 lemon
2 Tbsp extra-virgin olive oil
Fine sea salt
1/2 cup fresh flat-leaf parsley
2 crisp, slightly tart apples, cored and chopped into 1/2-inch pieces
1/4 cup finely grated Parmesan cheese

PESTO
Blend the hazelnuts, parsley, Parmesan, lemon zest, and garlic in a food processor until well combined. Scrape down the sides of the bowl with a rubber spatula. Add the olive oil with the motor running and blend until the sauce is bright green and smooth, but not runny. Add salt to taste.

SALAD
1. Soak the radicchio leaves in a large bowl of salted ice water for 15 minutes. Rinse and dry, then trim into 1/2-inch slices and transfer to a large salad bowl.

2. Dress the radicchio with the lemon juice and olive oil. Add 2 to 3 tablespoons of the pesto to the bowl and toss gently to combine. The leaves should be lightly coated. Add additional lemon or salt to taste. Add the parsley and apples and toss until well combined.

3. Garnish the salad with the Parmesan and serve immediately.

4. Reserve the remaining pesto for another use. Covered with a thin layer of olive oil and stored in an airtight container in the refrigerator, the pesto will keep for about 3 days.

Makes 4 to 6 servings

Recipe by Jason French and Ben Meyer, Ned Ludd
From Ashley Gartland’s Dishing Up Oregon, Storey Publishing, 2011

Photo by Carole Topalian



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