I've already written about essential and interesting salad dressings, but sometimes even better ones come along — like this one, made with hazelnuts.
- regular salad leaves — leafy or head lettuce (romaine, butter lettuce)
- frisée lettuce
- arugula
For the dressing:
- ½ cup hazelnuts
- ½ cup olive oil
- 2 tbsp. sherry vinegar (can be substituted with red or white wine vinegar, or balsamic vinegar)
- 1 tsp. mustard (originally Dijon)
- salt and pepper to taste
Toast the hazelnuts in a dry pan. Mix all the salad leaves, tearing the larger ones by hand. Blend or crush all the dressing ingredients in a blender or mortar and pestle.
This dressing pairs beautifully not only with fresh salad greens but also with autumn variations featuring roasted pumpkin, peppers, or eggplant.
For the dressing:
- ½ cup hazelnuts
- ½ cup olive oil
- 2 tbsp. sherry vinegar (can be substituted with red or white wine vinegar, or balsamic vinegar)
- 1 tsp. mustard (originally Dijon)
- salt and pepper to taste
Toast the hazelnuts in a dry pan. Mix all the salad leaves, tearing the larger ones by hand. Blend or crush all the dressing ingredients in a blender or mortar and pestle.
This dressing pairs beautifully not only with fresh salad greens but also with autumn variations featuring roasted pumpkin, peppers, or eggplant.
