Pear And Hazelnut Salad With Hazelnut Vinaigrette Recipe - Cooking Index
Pear And Hazelnut Salad With Hazelnut Vinaigrette Recipe - Cooking Index
Hazelnuts have papery peels that need to be removed before the nuts can be used in a dish. Getting rid of the peels is simple: Toast the hazelnuts on a jellyroll pan in a 350-degree oven until they are fragrant, about 10 to 15 minutes. Spread a handful at a time on a dry kitchen towel and rub them briskly. The peels will come right off.
Courses: Salads| Hazelnut Vinaigrette | ||
| 1 1/2 tablespoons | 22ml | Sherry vinegar or tarragon vinegar |
| 1 | Shallot - finely diced | |
| 1/4 teaspoon | 1.3ml | Salt |
| 2 tablespoons | 30ml | Roasted hazelnut oil |
| 1/4 cup | 59ml | Light olive oil |
| Freshly-ground black pepper - to taste | ||
| Salad | ||
| 1/4 cup | 36g / 1.3oz | Toasted hazelnuts - coarsely chopped |
| 3 | Pears | |
| Salt - to taste | ||
| 3 tablespoons | 45ml | Hazelnut Vinaigrette - (to 4 tbspns) |
| 3 | Handfuls of watercress - stems removed |
For the Hazelnut Vinaigrette: Combine the vinegar, shallot and salt in a medium bowl and set aside for 15 minutes. Add the hazelnut and olive oils and whisk well until the dressing is thick and smooth. Season with pepper to taste. Taste and adjust the amount of vinegar or oil if needed. (Makes about 1/2 cup)
For the Salad: Core pears and thinly slice lengthwise. Place the nuts and pears in a bowl, sprinkle with a few dashes of salt and toss with enough dressing to coat lightly. Divide the watercress among 4 chilled plates, then distribute the nuts and pears evenly among the greens.
This recipe yields 4 servings.
Each serving: 293 calories; 233 mg sodium; 0 cholesterol; 24 grams fat; 21 grams carbohydrates; 2 grams protein; 2.67 grams fiber.
Source:
The Los Angeles Times, 01-31-2001
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