If you can find hazelnuts from Italy’s Piedmont region (see accompanying story), they’re the ones to use here, because they are richer-tasting.
Burrata is available at good cheese shops and at Whole Foods Markets.
From executive chef Massimo Fabbri and chef de cuisine Riccardo Rinaldi.
RADICCHIO SALAD WITH KIWI AND HAZELNUTS
4 servings
2 heads round radicchio, cored and cut into thin ribbons (julienne)
4 kiwis, peeled, cut in half lengthwise, then each half cut into eighths
2 blood oranges, peeled, seeded and cut into eighths (may substitute Valencia oranges)
2 watermelon radishes, cut crosswise into very thin rounds (may substitute Easter egg radishes)
Finely chopped chives
1/3 cup olive oil, plus more for drizzling
Juice from 2 lemons
Kosher salt
Freshly ground black pepper
4 to 6 ounces burrata cheese, cut or pulled into 4 equal pieces, at room temperature (see headnote)
1/2 cup skinned hazelnuts, toasted and crushed (see NOTE)
Combine the radicchio, kiwis, blood oranges, radishes and chives in a mixing bowl. Add the oil and lemon juice. Season lightly with salt and pepper. Use tongs to toss and coat. The mixture should rest for 5 minutes to blend the flavors and soften the radicchio a bit.
Arrange mounds of the radicchio mixture on individual plates. Top each portion with the burrata. Drizzle a little oil over the cheese. Sprinkle the plate with the toasted hazelnuts.
Serve right away.
NOTE: To toast skinned hazelnuts the way it’s done at Tosca, spread them on a rimmed baking sheet. Drizzle very lightly with hazelnut oil, then toast in a 300-degree oven just until warmed through.
Nutrition Per serving: 430 calories, 10 g protein, 26 g carbohydrates, 35 g fat, 7 g saturated fat, 20 mg cholesterol, 160 mg sodium, 6 g dietary fiber, 9 g sugar
