Avocado, Hazelnut & Radicchio Salad Recipe
This recipes comes to you thanks to Albert and Kim Katz of Katz and Company. Perfect summer recipes that takes advantage of the summer avocado season.
Ingredients for dressing:
1/2 shallot, minced finely
1 tablespoon honey
1/4 cup blood orange juice
2 tablespoon Katz Late Harvest Sauvignon Blanc Vinegar
salt and pepper to taste
pinch of fresh thyme
1/2 cup Katz Chef's Pick Extra Virgin Olive Oil
Ingredients for salad
1 organic Reed avocado, not over ripe, peeled and cut into thin slices
1/2 cup hazelnuts, lighted toasted, peeled and rough chopped (don't worry if there is some peel left on)
2 blood oranges, peeled with pith cut off, and segments cut away over a bowl to catch juice for dressing
1 medium head fresh radicchio, leaves separated
2 hearts of romaine, small inner leaves left whole and the rest roughly
1. Whisk dressing ingredients, except oil, in non-reactive bowl. Slowly drizzle in oil until well blended. Adjust seasoning. The dressing should have a balanced sweet and sour quality.
2. In a serving bowl, carefully place all the salad ingredients and gently toss with the dressing.
(Some nice additions…crumbled goat cheese or feta sprinkled with some fresh mint leaves.)