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, I 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.
- 5 tablespoons Roland® Hazelnut Oil
- 2 tablespoons Roland® Organic Balsamic Vinegar
- 1 tablspoon lemon juice
- 1 tablespoon Roland® Maple Syrup
- ¼ teaspoon smoked salt
- Process all the ingredients in a small food processor until the dressing comes together and emulsifies.
- Alternative Directions: 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.
Hazelnut Balsamic Dressing
Ingredients
- 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
Instructions
- Process all the ingredients in a small food processor until the dressing comes together and emulsifies.
- Alternative Directions: 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.
Deb E says
I use them sparingly in a salad. Look forward to experimenting with adding to cooked foods too now that the temps are turning cooler.
WendyJ says
A bit of oil, and some balsamic on a plate for dipping breads, etc. into.
Debbie @ Healthy Running MOm says
I use coconut oil, olive oil.
Would love to try hazelnut oil
Amanda J. says
I’ve never used a nut oil before, but hazelnut seems like a lovely one to start with!
Ashley says
I use them sometimes in dressings! Thanks for the giveaway!
April says
Yes I have, in salad dressings and cookies! Thanks for the giveaway!
BlessedMama says
I love the idea of make ahead salads. I’d love a bottle of that oil!
Julie says
My favorite way to use them are in salad dressings or drizzled on top of steamed veggies.
Dianne says
Yum! This looks a good way to use up some of the apples I picked last weekend!
Carolsue says
Actually, I have not used nut oils before but I would sure love to try! I think I would use it for salads.
sara says
I used peanut oil when I am making Indian food. I would love to try other kinds of nut oils!
Karen D says
I have, and I like to use them in salad dressings, and to season/wipe my salad bowl.
sue Hegle says
I use nut oils in salads! Never tried Hazelnut though!
Kelly G. says
I used hazelnut oil to make vegan Nutella and it was AMAZING.
Karen D says
Just wondering if you’d picked a winner yet. Thanks.
Linda says
Yummy oil. Had it with goat cheese and beets that were roasted