Autumn Salad
Photo: James Carrier
Notes: Up to 1 day ahead, rinse lettuce and radicchio, separate the leaves, and drain. Wrap leaves in a towel, enclose in a plastic bag, and chill to crisp.
How to Make It
Step 1
1
Put hazelnuts in an 8- or 9-inch pan. Bake in a 350° oven until golden beneath skins, 12 to 15 minutes. Pour onto a towel; let cool. Rub nuts in towel to remove loose skins. Lift nuts from towel and reserve; discard skins.
Step 2
2
Grate 1/2 teaspoon peel from 1 tangerine. Cut tangerine in half and ream 1/4 cup juice; use another tangerine if necessary. Put peel and juice in a wide, shallow bowl. Peel remaining tangerines. Pull each apart into halves. Cut halves crosswise into 1/4-inch-thick slices. Add to bowl. Pit dates and quarter lengthwise. Add dates, lemon juice, and olive oil to bowl.
Step 3
3
Add lettuce and radicchio to bowl, mix, and add salt and pepper to taste. Sprinkle with hazelnuts.
Ingredients
1/2 cup hazelnuts
4 Satsuma tangerines (1 1/3 lb. total)
6 Medjool dates (1/4 lb. total)
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
5 cups lightly packed 3-inch pieces rinsed and crisped butter lettuce (see notes)
3 cups lightly packed 3-inch pieces rinsed and crisped radicchio
Salt and pepper
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