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.
Recipe by Vegan Cabin Life at https://www.vegancabinlife.com/2021/01/17/salad-with-hazelnut-preserved-lemon-vinaigrette/