Top steamed vegetables such as asparagus, broccoli and cauliflower florets with this simple vinaigrette. The nuts add a nice crunch to salads of seasonal greens as well. Prepare just before serving to preserve the nuts' appealing texture. For a variation, use toasted macademia nuts and oil instead of hazelnuts.
- 1/2 shallot finely chopped
- 2 tablespoons sherry vinegar
- 1/4 cup hazelnut oil
- 1/8 teaspoon fine sea salt
- 1/3 cup roasted hazelnuts finely chopped
- Ground black pepper to taste
Place shallot, vinegar, oil and 2 tablespoons water in a small bowl. Season with salt and pepper and whisk to combine. Let sit for a few minutes for shallots to marinate. When ready to serve, add chopped hazelnuts, whisk again and drizzle over salads or vegetables.
Per serving: 2 Tbsp, 180 calories (170 from fat), 19g total fat, 1.5g saturated fat, 0mg cholesterol, 75mg sodium, 2g carbohydrates (0g dietary fiber, 1g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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