Traditional recipes

Radicchio and Arugula Salad with Dates, Hazelnuts, and Feta

Radicchio and Arugula Salad with Dates, Hazelnuts, and Feta


  • 2 tablespoons red wine vinegar
  • 5 tablespoons extra-virgin olive oil
  • 2 small heads of radicchio (15 ounces total), cut into 1-inch pieces
  • 12 dates, pitted, quartered, lengthwise
  • 3 ounces feta cheese, crumbled

Recipe Preparation

  • Preheat 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.

,Photos by Kiyoshi Togashi

Nutritional Content

One serving contains: Calories (kcal) 242.9 % Calories from Fat 68.3 Fat (g) 18.4 Saturated Fat (g) 3.9 Cholesterol (mg) 12.6 Carbohydrates (g) 16.9 Dietary Fiber (g) 2.8 Total Sugars (g) 11.2 Net Carbs (g) 14.1 Protein (g) 5.0 Sodium (mg) 177.5Reviews Section

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