Radicchio, frisee & persimmon salad

David Prior marries basic Italian cooking principles with typical Californian ingredients in this sensational salad.

• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• 1 eschalot, finely chopped
• 1/3 cup (80ml) extra virgin olive oil
• 1 radicchio
• 1 frisee (curly endive)
• 1 escarole (see note)
• 1/4 cup (35g) roasted hazelnuts, roughly chopped
• 3 persimmons, peeled, halved, very thinly sliced (a mandoline is ideal)

Energy 687kJ	Fat saturated 2.00g
Fat Total 12.00g	Carbohydrate sugars 11.00g
Carbohydrate Total 11.00g	Dietary Fibre g
Protein 2.00g	Cholesterol mg
Sodium 43.38mg

All nutrition values are per serve.

1. Step 1

   Combine the vinegar, lemon juice and eschalot in a bowl with a pinch of salt and stand for 10 minutes. Whisk in the olive oil, season and set aside.

2. Step 2

   Meanwhile, discard the bitter outer leaves of the radicchio, frisee and escarole, then tear the inner leaves into bite-size pieces and place in a large bowl. Add half the hazelnuts and a pinch of salt to the bowl, then toss to combine.

3. Step 3

   Drizzle the vinaigrette over the salad and toss to coat well. Add the persimmon slices and sprinkle with the remaining hazelnuts, then serve.

Escarole is a bitter salad leaf available from greengrocers.