Hazelnut Vegetable Salad Recipes

Steps:

• Preheat oven to 325°F with rack in middle.
• Toast nuts in a small baking pan until centers are golden, 15 to 20 minutes (cut one open to test for doneness). Cool to warm, then rub off any loose skins in a kitchen towel. Coarsely chop nuts.
• Cook beans in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Transfer to an ice bath to stop cooking. Drain and pat dry.
• Whisk together mustard, vinegar, and sea salt in a bowl, then add olive, flaxseed, and hazelnut oils, whisking. Add beans, nuts, and onion and toss well. Season with salt and pepper.
• Do Ahead
• Beans can be cooked 1 day ahead and chilled (once cool) in a plastic bag lined with paper towels. Dressing can made and chilled up to 5 days ahead.

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.

Steps:

• In a small saucepan heat 2 teaspoons olive oil over moderate heat until hot but not smoking and cook shallots, stirring, until golden brown. Stir in cranberries, 3 tablespoons vinegar, water, and sugar and simmer mixture, stirring occasionally, until syrupy, about 4 minutes. Transfer mixture to a bowl and cool to room temperature.
• In a small skillet heat 1 teaspoon olive oil over moderate heat until hot but not smoking and cook hazelnuts with salt and pepper to taste, stirring, until golden brown, about 3 minutes. Transfer nuts to a plate and cool.
• In a small bowl whisk together mustard and remaining tablespoon vinegar with salt and pepper to taste. In a stream whisk in hazelnut oil and remaining 2 tablespoons olive oil until emulsified.
• In a large bowl toss greens with just enough dressing to coat and divide among 6 plates. Sprinkle salads with cranberry mixture and hazelnuts. Serve salad with soup as a main course or align as a first course.

Steps:

• Bring the wine, shallot, bay leaf, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a skillet over medium-high heat; cook until reduced to about 2 tablespoons, 8 to 10 minutes. Remove from the heat and discard the bay leaf. Whisk in the butter and 1 teaspoon water until smooth.
• Combine the lettuce, hazelnuts and herbs in a large bowl. Add the warm dressing and toss to coat. Season with salt and pepper and serve immediately.

Steps:

• Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold in cayenne pepper and salt. Add the pecans and stir until coated. Spread the mixture evenly on the parchment-lined baking sheet.
• Bake 10 minutes, then turn the pecan pieces. Bake another 10 minutes until toasted. Remove from oven and let cool about 15 minutes.
• Mound two cups of salad greens on each plate. Sprinkle each serving with 1/4 cup Gorgonzola cheese, then drizzle with a teaspoon of hazelnut oil. Top each salad with a cup of toasted pecans.

Steps:

• Heat oven to 190C/170C fan/gas 5. Scrub the beets but don't peel them. Put them in a roasting tin lined with plenty of foil, drizzle with olive oil and season. Pull the foil around them to make a kind of tent (don't wrap the beets tightly) and seal the edges. Bake for 1-2 hrs until completely tender right through - the time will depend on the size of the beets.
• To make the dressing, combine the vinegar and mustard in a jug, then season. Add the remaining ingredients and whisk until amalgamated.
• Put the lentils in a pan with the stock, bay and thyme. Bring to the boil, then turn down to a very gentle simmer. Cook for 12-15 mins until the lentils are just tender. The stock will be absorbed as the lentils cook (if this happens before the lentils are ready, just add some boiling water). Drain the lentils (if there is any liquid left) and set aside.
• Fill a bowl with water and add the lemon juice. Peel the celeriac and cut it into matchsticks, dropping them into the acidulated water to stop the flesh discolouring. Steam or boil the celeriac until just tender.
• Peel the cooked beets and cut the flesh into small wedges or matchsticks. Drain the celeriac and pat dry. Discard the bay and toss the lentils with the celeriac, hazelnuts, parsley and most of the dressing. Season to taste, then transfer to a serving dish. Season the beets and add them to the salad, spooning the rest of the dressing over the top.