Hazelnutoilvinaigrette Recipes

HAZELNUT OIL VINAIGRETTE

Steps:

• In a small glass measuring cup, mix together the basil, parsley, garlic, and Dijon mustard.
• Gradually whisk in the olive oil, followed by the rice vinegar and finally the hazelnut oil.
• Season with salt and pepper to taste.
• Whisk again just before serving.

HAZELNUT VINAIGRETTE

Steps:

• Preheat the oven to 375°F. Spread the hazelnuts in a single layer on a rimmed baking sheet. Toast in the oven until the skins split and the flesh turns deep golden brown, 10 to 12 minutes. While they are still hot, rub the 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 the shallot softens, about 2 minutes. Let cool slightly.
• Stir together the vinegar, lemon juice, and 3/4 teaspoon salt in a medium bowl. Whisking constantly, pour in the hazelnut oil and then the hazelnut mixture in a slow, steady stream; whisk until emulsified. Season with salt and pepper.

ORANGE HAZELNUT VINAIGRETTE

Steps:

• Whisk together vinegar, orange juice, hazelnut oil, and orange zest in bowl.
• Slowly pour in olive oil while whisking. Season with salt and pepper.

MIXED ORGANIC SANTA BARBARA FIELD GREENS WITH HAZELNUT VINAIGRETTE

Steps:

• Whisk all ingredients except hazelnut oil together. While whisking, slowly drizzle in hazelnut oil. Season with salt and pepper, to taste. Set aside until ready to serve salad.
• When ready to serve toss greens, asparagus and vinaigrette together, seasoning with salt and pepper. Place a generous handful on each salad plate, top greens with onions and sprinkle with hazelnuts.

BASIC VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.
• Slowly add oil, whisking until emulsified, or shake the ingredients in a jar, or whirl them in a blender.

LEMON HAZELNUT VINAIGRETTE

Steps:

• If using xanthan gum, you'll neet a blender to combine water, lemon juice, sugar, salt, and hazelnut oil.
• Process on medium low and slowly drizzle in the xanthan gum and blend until thoroughly combined, about 1 minute.
• If using gelatin, allow to "bloom" in ice water.
• Combine water, lemon juice, sugar, salt, and hazelnut oil in a small saucepan, and gently warm to a light simmer; add the gelatin and whisk until dissolved.
• Strain the vinaigrette through a chinois, cover, and chill until serving.
• Garnish with chives.

ASPARAGUS WITH HAZELNUT VINAIGRETTE

Steps:

• Make vinaigrette:
• In a bowl whisk together shallot, vinegar, mustard, sugar and salt and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified. Whisk in hazelnuts.
• Finely chop egg. In a deep 10- to 12-inch skillet bring 1 1/2 inches salted water to a boil and cook asparagus over high heat until crisp-tender, about 2 to 4 minutes. Transfer asparagus with tongs to a colander and drain.
• Transfer asparagus to a serving dish. Spoon vinaigrette over asparagus and sprinkle with egg. Serve asparagus warm or at room temperature.