Italians aren’t afraid of using spicy and slightly bitter greens in their salads, and you shouldn’t be either. Belgian endive are small, pale (white) heads of lettuce with yellow tips; they can be eaten raw (as in this salad) or grilled or roasted—the possibilities are endless. Frisée has slender, curly leaves that are a yellow-green color. The blood oranges add a hint of tart sweetness and a beautiful refreshing color to this salad—they’re orange with bright red or red-streaked white flesh. The dressing, nuts, orange segments, and lettuces can all be prepared ahead of time, no last-minute fuss.
To toast hazelnuts, Preheat the oven to 350 degrees F. Place the nuts on a large, heavy baking sheet and toast in the oven, stirring occasionally, until they are fragrant and light golden brown in the center, about 7 minutes. Let cool completely. Rub the hazelnuts between your palms to remove their dark skins. Chop in a food processor or wrap in a kitchen towel and chop with the back of a chef’s knife.
