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Autumn Salad





Yields
Makes 8 servings

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.

Autumn Salad




Photo: James Carrier
 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories133
% Daily Value *
Total Fat 6.6g9%

Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 9mg1%
Total Carbohydrate 19g7%

Dietary Fiber 2.8g10%
Protein 2.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.