Active Time

　　25 min

　　Total Time

　　25 min

　　This riff on the classic frisée salad with lardons is the perfect thing to make with leftover hazelnuts from our 10 Minute Main Hake with Hazelnuts and Capers . It looks delicate, but its vinaigrette is enriched with the nuts and some bacon fat, which not only gives it substance but also balances the bitterness of the frisée and the bite of the radishes.

　　

Ingredients

Makes 4 to 6 servings

　　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

　　

Step 1

Heat 1 tablespoon oil in a small skillet over medium heat until it shimmers. Add hazelnuts and cook, stirring occasionally, until golden, 2 to 3 minutes. Cool slightly in skillet.

　　

Step 2

Cook bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain and reserve 1 tablespoon bacon fat. Break bacon into 1-inch pieces.

　　

Step 3

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).

　　

Step 4

Toss frisée, radishes, and bacon with dressing.