Toasted Hazelnut Salad with Dried Cranberries and Hazelnut Vinaigrette

Toasted Hazelnut Salad with Dried Cranberries and Hazelnut Vinagrette

This salad is one that will have your guests asking for the recipe. I have used this recipe for ten years and it has never failed to draw the raves of dinner guests. The dressing goes together quickly and if over cooked it does become thicker in consistency but is still good. Just thin with a little olive oil and a dash of the sherry vinegar. I might add that I just use a bottle of Sherry Wine. I will add the directions for toasting the Hazelnuts (also called filberts) at the end of the recipe. Our daughter Mary taught me this technique which enhances not only the flavor of Hazelnuts but also English walnuts.

Toasted Hazelnut Salad with Dried Cranberries and Hazelnut Vinagrette

Ingredients:

3 tablespoons olive oil

2 large shallots chopped fine, about 1/2 cup

1/2 cup dried cranberries (about 2 ounces)

4 tablespoons Sherry vinegar (I use Sherry Wine)

3 Tablespoons water

1 Tablespoon sugar

1/2 cup Hazelnuts (about 2 ounces) toasted and skinned

1/2 teaspoon Dijon mustard

1 Tablespoon Hazelnut oil, if desired.

3 cups baby Bibb lettuce (about 3 medium heads)

2 cups Frisee (about 2 ounces)

2 cups baby spinach

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Directions: In a small saucepan heat 2 teaspoons olive oil over moderate heat until the oil is 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.

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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.

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In a small bowl whisk together mustard and remaining tablespoon vinegar (wine) with salt and pepper to taste. In a stream, whisk in Hazelnut oil and remaining 2 tablespoons olive oil until emulsified.

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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. Serves six.

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To Toast and Skin Hazelnuts Heat oven to 350. Place nuts in a baking pan and toast for about 15 minutes. The skins will blister or separate. Remove from oven and place the nuts in a towel, preferably one that is okay with an oil stain. I keep a towel exclusively for toasting nuts. Cover the nuts and the "steaming effect" with the covered towel will continue to lift some of the skins. Let rest about 10 to 15 minutes. Pick up the towel and twist the nuts closed inside the towel and rub the hazelnuts lightly. Don't worry about the skins that do not rub off as they won't affect the flavor.

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Our oldest daughter Mary said toasting nuts to remove skins is commonly done in Europe and it is amazing how much it improves the flavor!