by cheese1227
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jvcooks's Testing Notes:
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Expand½ cup raw hazelnuts, skins removed Ask a question about this ingredient
1 Tablespoon butter Ask a question about this ingredient
good sea salt Ask a question about this ingredient
1 1/2 Tablespoon apple cider vinegar Ask a question about this ingredient
1 teaspoon dijon mustard Ask a question about this ingredient
2 teaspoons honey (I used Savannah Bee Co.’s Cheese Honey) Ask a question about this ingredient
3 Tablespoons hazelnut oil Ask a question about this ingredient
Freshly ground pepper Ask a question about this ingredient
1 granny smith apple, sliced as thin as possible Ask a question about this ingredient
3 cups of Boston bibb lettuce, washed, dried and torn into pieces Ask a question about this ingredient
2 dried calymyrna figs, roughly chopped Ask a question about this ingredient
2 ounces of a really good, aged cheddar (I used Montegomery’s Cheddar), one that crumbles well. Ask a question about this ingredient
Preheat oven at 400 degrees. Line a baking sheet with parchment.
Ask a question about this stepMelt butter and combine it with the hazelnuts and a couple pinches of sea salt.
Ask a question about this stepToast in the oven until they are nicely browned. This happens quickly. Cool completely. Put them in a plastic bag and give them a whack with a meat mallet so they are broken apart a bit.
Ask a question about this stepIn the bottom of a large bowl, combine vinegar, dry mustard, and honey. Whisk in the oil. Add pepper to taste.
Ask a question about this stepAdd the apples and lettuce to the vinaigrette and toss to coat completely.
Ask a question about this stepSprinkle in the hazelnuts and figs and crumble the cheddar on top and serve.
Ask a question about this stepThanks, wanderash! Good luck in the final round!
Thanks, Midge! I hope you get a chance to try it. Seems that hazelnuts are in short supply for some reason, at least where I am looking to get them.
You might think that, but besides feeling wet, those lil buggers are still as hard as ever. I usually just roast them about 8 minutes and they are crunchy and good to go. I was like you the first time but I tried it with a small handful and it worked. Just don't worry that the water is black and murky, that is just the skins. What doesn't pop off when you rinse them will fall off when you pick them up. But be careful, I have been known to squirt them across the counter, the skins get so loose.....;-)
Funny image!
Thanks VanessaS. Other than getting those fiddly little skins off the hazelnuts, it's a really easy recipe.
You probably already know this but if you boil your hazelnuts in water with a teaspoon of baking soda in it, for 10 minutes, they slip off like silk.
Did not know that, stockout! Thank you for the tip?? Does the boiling make any changes to them? Maybe require roasting them a bit longer?
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
Ohhhh this caught my eye when you first posted it. congrats on the EP!