Summer salad with hazelnut vinaigrette

July 27, 2011

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Serves 4


1/4 cup skinned hazelnuts
2 tablespoons white wine vinegar
1 small shallot, finely chopped
1 teaspoon whole grain mustard
Salt and pepper, to taste
1/4 cup hazelnut oil
1/4 cup canola oil

1. Set the oven at 350 degrees. In a small baking dish, toast the hazelnuts, shaking the dish several times, until they are aromatic. Set aside to cool. Chop coarsely.

2. In a bowl, whisk the vinegar, shallot, mustard, salt, and pepper. Slowly whisk in the hazelnut and canola oils until the dressing emulsifies. Add the hazelnuts.


3 medium beets, rinsed and trimmed
Salt and pepper, to taste
1/2 pound green beans, trimmed at stem ends
4 radishes, trimmed and thinly sliced
1 can (15 ounces) chickpeas
1/2 red onion, thinly sliced
1 large head butter lettuce

1. Set the oven at 450 degrees. Set the beets on a sheet of foil. Fold up the edges to make a pouch. Set it on a rimmed baking sheet. Roast the beets for 45 to 55 minutes, or until tender. Leave to cool. Working over a plate, peel off the skins. Cut the beets into 1-inch pieces.

2. Bring a saucepan of salted water to a boil. Drop in the beans and cook for 2 minutes. Drain and rinse with cold water.

3. In a bowl, combine beets, radishes, green beans, chickpeas, and onions together.

4. Divide the lettuce into quarters. Set it on 4 plates and add the vegetable mixture. Sprinkle with vinaigrette.

Adapted from Anthony Bettencourt