It’s day two of Roland Foods Week here at Healthy Slow Cooking! One of the surprises I received from them to try out was some Roland® Hazelnut Oil. The first thing I did was to take off the cap and smell it. It is like a liquid hazelnut. I grew up on pecans so hazelnuts have always seemed a little exotic.
I’m currently obsessed with apples and pears in salads and where fruit goes nuts are soon to follow. I decided minced hazelnuts would add a nice crunch, added shredded carrots for color and a new easy-to-make dressing made with my new hazelnut oil. (Scroll to the bottom of the post to enter to win your own bottle of Roland® Hazelnut Oil.)
I also wanted to make some salads in jars to take with me to work. I put the diced apple on the bottom with the dressing so it would stop the oxidizing, then carrots keeping the lettuce above the dressing – nice and crisp. Nuts are on the tip-top.
It’s all easy to mix up. Just shake it until everything is completely combined. These salads can be made up to three days before you plan on eating them, any longer and the lettuce starts to get brown.
Hazelnut Balsamic Dressing
Makes about 1/2 cup of dressing
- 5 tablespoons Roland® Hazelnut Oil
- 2 tablespoons Roland® Organic Balsamic Vinegar
- 1 tablspoon lemon juice
- 1 tablespoon Roland® Maple Syrup
- 1/4 teaspoon smoked salt
Process all the ingredients in a small food processor until the dressing comes together and emulsifies.
If you have a small food processor with an opening in the lid for pouring, add everything except for the oil. Drizzle the oil in while the processor is on low until all the oil has been added and it emulsifies.
No food processor? Put everything but the oil in a bowl, drizzle the oil in while whisking.