Frisée and Radish Salad with Hazelnut Dressing

Ingredients

• 1/4 cup vegetable oil
• divided
• 1/2 cup hazelnuts (2 ounces)
• coarsely chopped
• 4 bacon slices
• 1 tablespoon Sherry vinegar or red-wine vinegar
• 1 tablespoon fresh lemon juice
• 2 small heads frisée (about 10 ounces total)
• 4 medium radishes
• thinly sliced

Instructions

1. 1

   Heat 1 tablespoon oil in a small skillet over medium heat until it shimmers.

2. 2

   Add hazelnuts and cook, stirring occasionally, until golden, 2 to 3 minutes.

3. 3

   Cool slightly in skillet.

4. 4

   Cook bacon in a large skillet over medium heat until crisp.

5. 5

   Transfer to paper towels to drain and reserve 1 tablespoon bacon fat.

6. 6

   Break bacon into 1-inch pieces.

7. 7

   Purée hazelnuts (with any remaining cooking oil), vinegar, lemon juice, 1/4 teaspoon salt, remaining vegetable oil, and reserved bacon fat in a blender just until nuts are finely chopped (dressing will be thick and slightly chunky).

8. 8

   Toss frisée, radishes, and bacon with dressing.