Crunchy Salad with Zesty Hazelnut Dressing
We use some commonly overlooked veggies for this salad but you can use any crisp produce from your garden or farmers’ market haul. This sharp dressing will make anything delicious!
Yield: 2-4 servings
INGREDIENTS
For the dressing
2 tsp capers, finely chopped
1 small garlic clove, minced
Zest of 1 lemon
1 Tbsp caper brine
1‒2 Tbsp white wine vinegar or lemon juice
1 Tbsp olive oil
3 Tbsp Nuts to You Hazelnut Butter (Almond Butter would be a good substitute)
Freshly ground pepper
For the salad
1 large head of radicchio or greens of choice, roughly chopped
2 celery stalks, thinly sliced
8 radishes, thinly sliced
8 green olives, torn into small pieces
¼ cup hazelnuts
Parmesan cheese shavings for garnish
INSTRUCTIONS
In a 350°F oven, roast hazelnuts in a baking dish for 10 minutes, and set aside to cool.
Combine capers, garlic and lemon zest in a bowl and smash together with a spoon to create a paste. This will bring out the oils in the lemon zest!
To the paste, add caper brine, vinegar or lemon juice, olive oil, Hazelnut Butter and pepper and whisk into a thick dressing. Taste and adjust seasonings to your liking.
When the hazelnuts are cool enough to touch, use your fingers to rub and remove the majority of the skins. Roughly chop the hazelnuts.
To serve, arrange radicchio, celery and radishes on a serving platter. Drizzle dressing overtop. Garnish with green olives, chopped hazelnuts and parmesan cheese. Enjoy!
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