Tag: Hazelnuts

green salad with hazelnut dressing and toasted hazelnuts

lettuce salads hazelnuts salad greens

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This is a nice salad that was in a springtime Rise & Shine Bakery Bulletin as a component of my unconventional (but by now, traditional) Easter dinner. For the complete menu, see the recipe for egg salad sandwiches in the “sandwiches and things to eat on toast” section. It’s also just a nice salad anytime, though, even in the winter—hazelnuts are sometimes only found seasonally, so when you can find them, try this very simple and delicious recipe.
You can get roasted hazelnut oil at Summit Spice & Tea Co. If you don’t feel like making a special trip, you can use toasted walnut oil and use toasted walnuts, instead. You can get Loriva toasted walnut oil at most grocery stores. (Don’t use refined nut oils—they won’t add any particular flavor to your dressing.)

hazelnut oil vinaigrette

2 tablespoons sherry vinegar
2 shallots, finely diced (or substitute half a yellow onion)
sea salt or kosher salt and freshly-ground pepper
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons roasted hazelnut oil
2 tablespoons extra virgin olive oil

Combine the vinegar, shallots, and ¼ teaspoon salt in a bowl and let stand for 15 minutes. Stir in the mustard and honey, then add the oil in a thin stream while whisking. Whisk well until the dressing is thick and smooth. Taste and adjust the amount of vinegar, honey and salt.

salad

bowlful of nice salad greens
½ cup hazelnuts

1. Preheat the oven to 350 degrees. Roast the hazelnuts until golden-brown and fragrant, about 15 minutes. After the nuts are toasted, you can rub off some of the loose skins in a kitchen towel if you want, but they won’t come completely clean—that’s OK. Chop the hazelnuts coarsely.
2. Toss the greens with dressing to your taste, and top the salad with toasted, chopped hazelnuts.


spinach salad with hazelnuts and rosemary-balsamic vinaigrette

onion salads spinach rosemary hazelnuts salad greens bleu cheese

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Here’s an easy salad with really bright, pungent flavors that will inspire you to eat lots of greens! It’s based on a recipe from rebar modern food, one of my favorite cookbooks for salads. You don’t have to use spinach for this salad—lettuce or baby greens work great, too!

This salad tastes fantastic with toast made from our walnut bread or our toasted seed bread. Or you can follow the rosemary theme and use our rosemary bread! Or you can just use regular 100% whole wheat sourdough levain. Whichever bread you decide on, you can use it to sop up extra dressing. I think the salad is plenty delicious without the blue cheese, but it is a very nice addition. I love this salad with the lentil soup, or the tomato soup, or almost any soup, really.

vinaigrette

2 garlic cloves, coarsely chopped
3 tablespoons balsamic vinegar
4 teaspoons red wine vinegar
4 teaspoons Dijon mustard
2 teaspoons honey
½ teaspoon sea salt or kosher salt
½ teaspoon cracked pepper
2-4 tablespoons fresh rosemary leaves, picked off their stems
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1/3 cup extra-virgin olive oil

Put all the ingredients except the oil in the jar of a blender. Whirl everything until it is completely smooth—this might take a little while because of the rosemary. Slowly pour in the oil as the motor is running to make a smooth sauce. Adjust salt and honey to taste.

salad

10 ounces spinach leaves, or a large head of lettuce, or a bowlful of mixed baby greens
½ small red onion, cut in half and sliced very thinly
¼-½ cup hazelnuts
½ cup blue cheese (optional)

1. Preheat the oven to 350 degrees. Roast the hazelnuts until golden-brown and fragrant, about 15 minutes. After the nuts are toasted, you can rub off some of the loose skins in a kitchen towel if you want, but they won’t come completely clean—that’s OK. Chop the hazelnuts coarsely.
2. Put the sliced onions in a bowl and cover them with boiling water for 30 seconds. Drain them and set aside.
3. Just before serving, place the greens and onion in a large salad bowl. If your spinach is mature and rather toothsome, serve this salad as a wilted spinach salad: gently heat the vinaigrette in a small skillet until it starts to simmer, and drizzle as much as you’d like over the salad. Toss well. If you’re using tender young spinach, or other salad greens, just drizzle the dressing on cold and toss well.
4. Sprinkle with nuts and cheese (if using), and serve with toast.