Hazelnut Chive Dressing Recipes

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HAZELNUT-CHIVE DRESSING



Hazelnut-Chive Dressing image

This is a dressing designed for drizzling, not for tossing: the pink of the shallots and the peppercorns look really lovely on top of a composed salad. But the artful mix of tart, crunchy, salty and sweet elements means you can toss it with any salad when craving a change from the usual vinaigrette. Since it's made the day before serving to give the shallots a chance to soften and mellow, this dressing is great for parties.

Provided by Julia Moskin

Categories     easy, quick, salads and dressings

Time 20m

Yield 1/2 cup

Number Of Ingredients 8

1/3 cup finely minced shallots
3 tablespoons white wine vinegar
2 tablespoons finely snipped chives, plus more for garnish
1 tablespoon sugar
1 tablespoon pink peppercorns, lightly crushed (optional)
1/4 cup extra-virgin olive oil, plus more to taste
Salt
1/2 cup raw peeled hazelnuts

Steps:

  • In a jar or bowl, combine shallots, vinegar, chives, sugar, peppercorns, olive oil and 1/2 teaspoon salt. Shake or mix well, cover and refrigerate overnight. Bring to room temperature before using. Shake well, taste, and adjust seasonings with more salt, vinegar, sugar or olive oil. Transfer to a serving bowl.
  • Heat oven to 350 degrees. Spread hazelnuts on a sheet pan lined with parchment paper and toast until golden and fragrant, 5 to 7 minutes. As soon as they come out of the oven, sprinkle lightly with salt. Let cool until you can handle them, then coarsely chop. Gently stir nuts into dressing, sprinkle top of dressing generously with fresh chives and serve immediately, using a spoon to drizzle over salad. Best served fresh, but keeps up to 3 days in refrigerator.

Nutrition Facts : @context http, Calories 996, UnsaturatedFat 81 grams, Carbohydrate 33 grams, Fat 95 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 540 milligrams, Sugar 20 grams

HAZELNUT VINAIGRETTE



Hazelnut Vinaigrette image

Use this to make our Roasted Parsnip, Celery Heart, and Apple Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes about 3/4 cup

Number Of Ingredients 8

1/3 cup hazelnuts (about 1 ounce)
1/4 cup extra-virgin olive oil
1 shallot, finely chopped
1 tablespoon plus 1 teaspoon sherry vinegar
2 teaspoons fresh lemon juice
Coarse salt
1/4 cup hazelnut oil or light vegetable oil, such as canola
Freshly ground pepper

Steps:

  • Preheat oven to 375 degrees. Spread hazelnuts in a single layer on a rimmed baking sheet. Toast in oven until skins split and flesh turns deep golden brown, 10 to 12 minutes. While still hot, rub hazelnuts in a clean kitchen towel to remove skins (some will remain). Coarsely chop.
  • Heat the hazelnuts, olive oil, and shallot in a small skillet over medium heat, stirring, until shallot softens, about 2 minutes. Let cool slightly.
  • Stir together vinegar, lemon juice, and 3/4 teaspoon salt in a medium bowl. Whisking constantly, pour in hazelnut oil and then hazelnut mixture in a slow, steady stream; whisk until emulsified. Season with salt and pepper.

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