Radicchio and Rocket Salad with Dates, Hazelnuts, and Feta

Ingredients for Radicchio and Rocket Salad with Dates, Hazelnuts, and Feta

• 120ml hazelnuts

• 2 tablespoons red wine vinegar

• 2 tablespoons balsamic vinegar

• 80ml extra-virgin olive oil

• 2 small heads of radicchio (425g total), cut into 1-inch pieces

• 2 cups rocket

• 12 dates, pitted, quartered lengthwise

• 90g feta cheese, crumbled

Preheat oven to 177°C. 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, rocket, dates, and hazelnuts in serving bowl. Toss with enough dressing to coat. Sprinkle feta over salad.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.