Free Thanksgiving 101 by Rick Rodgers Page B

ones on the edges toast more quickly and need to be incorporated into the center so they don’t burn), until the nuts are lightly browned and fragrant, 8 to 10 minutes. Let the nuts cool completely before chopping them.
    To skin hazelnuts, wrap the warm toasted hazelnuts in a clean kitchen towel and let them stand for about 10 minutes. Using the towel, rub off as much of the skins as possible. You can rarely get all of the skin off, so don’t try. Besides, a little skin will add flavor.
----
    Makes 8 servings
    Make Ahead: The salad can be prepared up to 6 hours ahead, covered, and refrigerated.
    1 large head fennel (about 1¼ pounds)
    3 tablespoons fresh lemon juice
    3 ripe Red Bartlett or Comice pears, or a combination
    3 tablespoons extra virgin olive oil
    1 /8 teaspoon salt
    ¼ teaspoon freshly ground black pepper
    1 large or 2 medium heads radicchio
    ¾ cup (3 ounces) toasted, skinned, and coarsely chopped hazelnuts
    1. Using a large, sharp knife, trim the fennel of any bruises. If the feathery green fronds are still attached, trim them off, too. (If you want the salad to have a more pronounced anise flavor, chop the fronds and stir into the salad to taste.) Cut the fennel in half lengthwise. Locate the tough, solid “heart” that grows up from the bottom of each half, and remove by cutting it out in a wedge. Place the fennel, cut side down, on the work surface, and cut crosswise into ½-inch-thick strips. Transfer the fennel to a large bowl and toss with 2 tablespoons of the lemon juice.
    2. Rinse the pears well, but do not peel. Cut each pear lengthwise into quarters and trim away the core. Cut the pear into ½-inch-wide wedges. Add to the bowl and toss with the remaining 1 tablespoon lemon juice. While tossing gently, drizzle with the olive oil and season with the salt and pepper. (The salad can be prepared 6 hours ahead, covered tightly, and refrigerated.)
    3. To serve, separate the radicchio leaves into separate “cups.” (Save any leftover radicchio for another use.) Mix the hazelnuts into the salad. Using a slotted spoon, place equal amounts of the salad into the radicchio cups. Place the radicchio cups on individual plates. Drizzle the radicchio cups and the area on the plate around it with the juices in the bowl, and serve immediately.
    Shrimp Salad on Mesclun with Saffron Vinaigrette
    Mesclun, the colorful combination of baby greens that can be found in just about every supermarket these days, is the foundation of many a fine salad. With firm, pink shrimp in a bright yellow saffron dressing, this combination of flavors really piques the appetite. The problem is, it’s so delicious that guests could easily fill up on it, so this recipe makes modest servings.
    Makes 6 to 8 servings
    Make Ahead: The shrimp salad and dressing can prepared up to 1 day ahead, covered, and refrigerated. Toss the dressing with the mesclun just before serving.
    SAFFRON VINAIGRETTE
    1 tablespoon boiling water
    ½ teaspoon crumbled saffron threads
    1 /3 cup fresh lemon juice
    1 tablespoon honey
    2 garlic cloves, crushed through a press
    ½ teaspoon salt
    ¼ teaspoon freshly ground black pepper
    1 cup olive oil (not extra virgin, which is too strong for this recipe)
    2 pounds medium shrimp
    1 large red bell pepper, cored, seeded, and finely chopped
    2 tablespoons chopped fresh parsley
    12 ounces mesclun or other mixed salad greens
    1. To make the vinaigrette, combine the boiling water and saffron in a medium bowl and let stand for 5 minutes. Add the lemon juice, honey, garlic, salt, and pepper. Gradually whisk in the olive oil. Set the vinaigrette aside.
    2. Bring a large pot of lightly salted water to a boil over high heat. Add the shrimp and cook until the shrimp turn opaque and firm, about 3 minutes (the water does not have to return to a boil). Drain and rinse under cold running water until easy to handle. Peel and devein the shrimp.
    3. Transfer the shrimp to a medium bowl. Add ½ cup of the saffron vinaigrette, the red bell