Radicchio and Arugula Salad with Dates, Hazelnuts, and Feta
Radicchio and Arugula Salad with Dates, Hazelnuts, and Feta is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.