Roasted hazelnuts bring their crunch and flavor to this salad made with a tangy preserved lemon vinaigrette.
Preserved lemons are easy to make and can be bought in most good grocery stores, but you can still make this salad with “plain” lemons. Just add a little more lemon juice to the dressing.
How To Roast Hazelnuts
Roast the hazelnuts and rub them in a kitchen towel to remove the skins. It’s okay if they don’t all come off. The skins can be bitter, but a few don’t really change the salad. In fact, they add a nice color, so don’t worry about any remaining skins.
I’ve made this salad with walnuts and walnut oil in place of the hazelnuts and hazelnut oil, and it’s also excellent. I just think that the particular flavor of the hazelnuts works well with the preserved lemons. They complement each other nicely.
I love these little glass bowls that were a Christmas gift from my sweetie Jeff. He finally let on where he got them: Williams Sonoma.
They even have matching glasses. Charming!
What You Need To Make Green Salad With Hazelnut and Preserved Lemon Vinaigrette
- salad greens
- raw hazelnuts
- preserved lemon
- hazelnut oil
- fresh lemon juice
- salt and pepper
Here’s how to make preserved lemons:
Try these other tasty salads:
Berries & Greens with Maple Seed Crisps
Salad with Hazelnut & Preserved Lemon Vinaigrette
Prep
Cook
Total
Yield 4 servings
Roasted hazelnuts and preserved lemons brighten up this salad with lots of flavor.
Ingredients
- Crisp salad greens: about 1 large head
- 1/3 cup (2 ounces) raw hazelnuts
- Peel from ½ of a preserved lemon
- 1/4 cup hazelnut oil
- 3 teaspoons fresh lemon juice
- 1/2 teaspoon fine salt
- Freshly ground black pepper to taste
Instructions
Heat your oven to 225℉. Roast the hazelnuts on a small baking sheet for 8 minutes. Let the hazelnuts cool, and then lay them on a kitchen towel and lightly rub them with the towel. Most of the skins will easily come off. It’s okay if not all the skins come off. Chop the hazelnuts roughly and set aside.
Make the vinaigrette by mincing the preserved lemon peel. Add it to a small bowl with the hazelnut oil, lemon juice, and salt. Whisk with a fork until completely smooth.
Wash and dry the greens. Add them to a salad bowl, and just before serving, pour the vinaigrette over the salad and toss. Sprinkle the hazelnuts over the salad. Serve with freshly ground black pepper to taste.
Notes
If you don’t have preserved lemons, you can still make an excellent vinaigrette by just adding a teaspoon more lemon juice to the vinaigrette.
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