HAZELNUT VINAIGRETTE
Citrus-laced vinaigrette gets a drizzle of fragrant hazelnut oil, offering a distinct touch to this versatile dressing.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 5m
Yield Makes 1/2 cup
Number Of Ingredients 6
Steps:
- Whisk together grapefruit juice, oils, vinegar, and mustard. Season with salt and pepper.
CITRUS VINAIGRETTE WITH HAZELNUT OIL
Make and share this Citrus Vinaigrette with Hazelnut Oil recipe from Food.com.
Provided by Dancer
Categories Salad Dressings
Time 10m
Yield 1/3 c.
Number Of Ingredients 12
Steps:
- Put the orange peel, orange juice, lemon juice and vinegar in a bowl with the salt, scallions and crushed fennel seeds.
- Whisk in the oils, then the herbs.
- Taste, and adjust any of the ingredients if necessary.
- The dressing should be fresh and sparkly.
Nutrition Facts : Calories 2329.6, Fat 244.9, SaturatedFat 31.2, Sodium 3536.2, Carbohydrate 40.1, Fiber 5.9, Sugar 22.3, Protein 6.2
HAZELNUT VINAIGRETTE
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
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.
HAZELNUT VINAIGRETTE
Yield makes about 3/4 cup
Number Of Ingredients 8
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.
HAZELNUT OIL VINAIGRETTE
Make and share this Hazelnut Oil Vinaigrette recipe from Food.com.
Provided by COOKGIRl
Categories Salad Dressings
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1127.5, Fat 126.7, SaturatedFat 14, Sodium 61.6, Carbohydrate 1.6, Fiber 0.5, Sugar 0.1, Protein 0.7
CITRUS VINAIGRETTE WITH HAZELNUT OIL
Categories Sauce
Number Of Ingredients 12
Steps:
- mix all ingredients
CITRUS VINAIGRETTE
Tart, tangy and citrusy flavors abound in this quick citrus vinaigrette recipe to whisk together any night of the week you've got the good greens to go with it. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 5m
Yield 1/2 cup.
Number Of Ingredients 5
Steps:
- Place all ingredients in a jar with a tight-fitting lid; shake well. Chill until serving. Just before serving, shake dressing and drizzle over salad.
Nutrition Facts : Calories 53 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 47mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
WILD RICE WITH HAZELNUTS AND CITRUS
Steps:
- Rinse the wild rice, and soak it in water for ½ hour; then drain. Add 4 cups fresh water and the salt, and bring to a boil. Cook, covered, at a simmer until the grains are swollen and tender, but still chewy, about 30 to 35 minutes. Pour the cooked rice into a colander and let it drain briefly. Preheat the oven to 350°F. While the rice is cooking, toast the hazelnuts in the oven 7 to 10 minutes, or until they smell toasty. Let them cool a few minutes; then rub them in a kitchen towel to remove most of the skins. Don't worry about any flecks of skin that won't come off. Roughly chop the hazelnuts, leaving the pieces fairly large. Rinse the currants in warm water and squeeze them dry; then cover them with the orange juice and let them soak until needed. Prepare the vinaigrette. Put the orange peel, orange juice, lemon juice, and vinegar in a bowl with the salt, scallions, and crushed fennel seeds. Whisk in the oils, then the herbs. Taste, and adjust any of the ingredients if necessary. The dressing should be fresh and sparkly Add the soaked currants and the fennel to the warm rice, and toss with the dressing. Just before serving, cut the apple into small pieces, add it to the rice, along with the hazelnuts, and toss. Season with freshly ground black pepper, and additional salt if needed, and serve.
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