Citrus Vinaigrette With Hazlenut Oil Recipes

Steps:

• Whisk together grapefruit juice, oils, vinegar, and mustard. Season with salt and pepper.

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.

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.

Steps:

• mix all ingredients

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.

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.

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.