Salad Verte with Hazelnut Vinaigrette
Prep
Total
Yield 2 Servings
From my book, Date Night IN.
This salad is just softly ruffled greens dressed simply with a toasted hazelnut dressing.
In Seattle, my favorite restaurant is a little cozy cafe that magically transports me to Paris every time I walk in. Le Pichet is where we go for our anniversary, to celebrate something special or when we just want to dip into creamy butter, baguette and a bit of wine. So quite often. This is my version of their green salad and to me, for a classic salad, it's simply the best.
Ingredients
6 tablespoons / 60 g hazelnuts, toasted , divided
1 1⁄2 tablespoons chopped shallot
1 1⁄2 teaspoons Dijon mustard
1 1⁄2 tablespoons sherry vinegar
1 teaspoon honey
1⁄2 teaspoon kosher salt
3 tablespoons water
1⁄4 cup / 60 ml extra-virgin olive oil
1⁄2 head butter lettuce, cleaned and well dried
Instructions
In a food processor or blender, combine 3 tablespoons toasted hazelnuts, shallot, Dijon, sherry vinegar, honey, salt, and water until well puréed, about 1 minute. Add the oil and blend for another 15 seconds.
Place the butter lettuce leaves in a large bowl and add enough dressing to coat the leaves. Taste and add more dressing, if desired. Arrange the lettuce leaves on a platter and finish with the remaining 3 tablespoons hazelnuts, chopping them first.
The dressing can be made in advance and kept in the refrigerator for up to 1 week.
Courses Side
Cuisine French
Recipe by Not Without Salt at http://notwithoutsalt.com/throw-alter-ego-party/