Date, Mandarin, and Hazelnut Salad Recipe

Date, Mandarin, and Hazelnut Salad Recipe

  • 1/2 cup hazelnuts
  • 4 Satsuma mandarins
  • 6 Medjool dates
  • 1 tablespoon lemon juice
  • 1 tablespoon Safeway SELECT Verdi Extra-Virgin Olive Oil
  • 5 cups lightly packed 3-inch pieces rinsed and crisped butter lettuce
  • 3 cups lightly packed 3-inch pieces rinsed and crisped radicchio
  • Salt and pepper
  1. Put hazelnuts in an 8- or 9-inch baking pan. Bake in a 350 degrees F 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.
  2. Grate 1/2 teaspoon peel from 1 Satsuma. Cut in half and ream 1/4 cup juice; use another Satsuma if necessary. Put peel and juice in a wide, shallow bowl. Peel remaining Satsumas. 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.
  3. Add lettuce and radicchio to bowl, mix, and add salt and pepper to taste. Sprinkle with toasted hazelnuts.
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