Best 9 Hazelnut Vinaigrette Recipes

ASPARAGUS WITH HAZELNUT VINAIGRETTE

Steps:

• Make vinaigrette:
• In a bowl whisk together shallot, vinegar, mustard, sugar and salt and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified. Whisk in hazelnuts.
• Finely chop egg. In a deep 10- to 12-inch skillet bring 1 1/2 inches salted water to a boil and cook asparagus over high heat until crisp-tender, about 2 to 4 minutes. Transfer asparagus with tongs to a colander and drain.
• Transfer asparagus to a serving dish. Spoon vinaigrette over asparagus and sprinkle with egg. Serve asparagus warm or at room temperature.

CELERY ROOT AND APPLE SALAD WITH HAZELNUT VINAIGRETTE

Steps:

• For vinaigrette:
• Whisk first 5 ingredients in small bowl. Whisk in 1/4 cup hazelnut oil and olive oil.
• For salad:
• Combine celery root, fennel, and apple in large bowl. Toss with vinaigrette. Top with Parmesan. Drizzle with additional hazelnut oil, if desired.

ROASTED AND MARINATED BEETS WITH BURRATA, CHARRED KALE, AND HAZELNUT VINAIGRETTE

Steps:

• Marinate the Kale:
• In a large bowl, combine the cheese, olive oil, lemon zest and juice, garlic, honey, salt, chile flakes, and pepper. Add the kale and toss to combine-really get in there and work the kale with your hands; this isn't a gentle massage. Set the kale aside to marinate at room temperature for 2 hours or in the fridge overnight. Alternatively, you could toss the kale in with the just-roasted, marinating beets along with the cheese, olive oil, et al., and let the mixture sit at room temperature for 2 hours or in the fridge overnight. They'll marinate just the same.
• Make the Vinaigrette:
• Combine the hazelnuts, hazelnut oil, vinegar, shallot, thyme, honey, salt, and pepper in a small jar with a tight-fitting lid and shake it until the dressing comes together. Set aside until ready to serve or store in the fridge for up to 5 days.
• Char the Kale and Beets:
• Preheat a large cast-iron pan over high heat for 5 minutes. When the pan looks very hot (you see little wisps of smoke), add the marinated beets and char on one side for 1 minute, just long enough to get some char. Remove the beets from the pan and add the kale, again charring for 1 minute. You are looking to just heat the kale, not fully cook it. You also could do this over the high heat of a grill. Remove the pan from the heat.
• Put it together and serve:
• Spread the cheese over a large platter. Season it a bit with salt and pepper. Scatter the charred kale and beets over the cheese, douse with the hazelnut vinaigrette, and finish with the chopped hazelnuts

SPINACH AND HAZELNUT SALAD WITH STRAWBERRY BALSAMIC VINAIGRETTE

Steps:

• In a small bowl, whisk together olive oil, balsamic vinegar, strawberry preserves, and black pepper.
• In a large bowl, toss together spinach, lettuce, hazelnuts, raisins, red onion, and shredded wheat biscuits. Drizzle salad dressing over the salad, and toss gently to combine. Serve topped with sliced avocado.

SAUTEED SCALLOPS WITH HAZELNUT VINAIGRETTE AND WHITE BEAN PURéE

Steps:

• Heat 1 tablespoon nut oil in heavy medium saucepan over medium-high heat. Add onion, nuts and ginger; sauté until onion is tender, about 4 minutes. Remove from heat. Mix in vinegar, honey and 3 tablespoons nut oil. Season vinaigrette with salt and pepper. Keep warm.
• Meanwhile, sprinkle scallops with thyme, salt and pepper. Dredge in flour; shake off excess. Melt 1/2 tablespoon butter with 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add half of scallops; sauté until golden and cooked through, about 3 minutes per side. Transfer scallops to warm plate. Repeat with remaining butter, olive oil and scallops.
• Spoon White Bean Puree onto 6 plates. Top with scallops. Stir basil into vinaigrette and spoon over scallops.

SUMMER-SQUASH ROLLS WITH HERBED RICOTTA, ARUGULA, AND TOASTED-HAZELNUT VINAIGRETTE

Steps:

• Preheat oven to 425 degrees. Toss squash ribbons with 2 tablespoons oil; arrange in a single layer on a rimmed baking sheet and season with salt and pepper. Roast just until tender, about 8 minutes. Let cool completely, about 20 minutes.
• Meanwhile, in a bowl, combine shallot and vinegar; let stand 15 minutes. Whisk in remaining 1/4 cup oil and hazelnuts; season with salt and pepper.
• In a bowl, combine ricotta, herbs, Pecorino Romano, and lemon zest; season with salt and pepper. Place 3 arugula leaves crosswise on one end of each squash ribbon. Top with about 1 1/2 tablespoons ricotta filling. Roll squash up to create a little bundle, and place, seamside down, on a platter. Repeat with remaining squash, arugula, and filling. Serve, drizzled with vinaigrette.

ASPARAGUS, HAZELNUT AND MINT SALAD WITH LEMON VINAIGRETTE

Steps:

• Whisk together lemon zest and juice, vinegar, mustard, syrup, salt and pepper. Slowly add olive oil whisking constantly.
• Bring large saucepan of salted water to boil; cook asparagus 2-4 minutes until crisp-tender. Transfer to ice water with slotted spoon. When cool to touch, drain well and spread on towel to absorb remaining water.
• Combine asparagus and quinoa in large bowl; toss with about 1/4 c of vinaigrette. Add coursely chopped nuts, scallions and fresh mint.
• Season with salt and pepper and more vinaigrette to taste.
• Serve warm or at room temperature. Serves 4-6.

HAZELNUT VINAIGRETTE

Steps:

• Whisk together grapefruit juice, oils, vinegar, and mustard. Season with salt and pepper.

POTATO SALAD WITH KALAMATA-HAZELNUT VINAIGRETTE

Steps:

• In a 6-qt. stockpot, place a steamer basket over 1 in. water. Place potatoes in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 15-18 minutes. Transfer to a large bowl; refrigerate 30 minutes., Place 2 tablespoons hazelnuts in a food processor. Add 4 tablespoons rice vinegar, water, oil, oregano, garlic, sugar, salt, pepper flakes and pepper. Pulse until blended. Stir in olives and remaining hazelnuts., Peel and thinly slice avocados; toss with remaining vinegar. Layer a fourth of the potatoes, avocados and onion in a large bowl; drizzle with a fourth of the vinaigrette. Repeat layers 3 times. Serve at room temperature.