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About the Recipe:
I don’t know what it is about hazelnut oil and balsamic, but it brings my tastebuds to a happy place, even in such a simple combination. It is quick to put together as well. Really impressive summer salad for guests or a picnic spread.
Ingredients:
½ cup hazelnuts, roasted and skins removed
1 large head of red oak or butter lettuce or similar (peel off outer leaves if necessary)
½ cup tarragon, chopped fine
½ cup basil, rolled and cut into ribbons
½ cup dill, picked off stem and lightly torn
½ cup mint, chopped fine
½ cup coriander, picked off stem and stems cut fine
10 small green onions, or ½ cup, chopped fine
125g pecorino, shaved with a peeler
Balsamic hazelnut vinaigrette:
Yield: Makes 119g/9 tbsp or 3 servings of 3tbsp each
Ingredients:
5 tbsp Hazelnut oil
Juice of 2 lemons
1 tbsp balsamic vinegar
1 tsp honey
½ tsp salt
Method:
Whisk until well combined.
Salad
Method:
Heat the oven to 200C. Place the nuts onto a baking sheet and bake for about 5-7 minutes, or until skins are dark. Place in a tea towel and rub well all the skins off. Roughly crush with a mortar and pestle. Leave the leaves whole of the lettuce and pluck all the way to core. Mix in well with the chopped herbs and green onions. Layer in the cheese and nuts, saving a little bit of each for plating. Serve 3 tbsp dressing per serving, or separately serve on the side.
