Side

Mixed greens with hazelnut and maple dressing

Name: Mixed green salad with hazelnut and maple dressing recipe
Yield: 8
Ingredients: 35.00 ml sherry vinegar; 20.00 ml hazelnut oil; 20.00 ml maple syrup; 2 tsp Dijon mustard; 2 bunches asparagus, blanched, halved lengthways; 2 small avocados, thinly sliced; 3 baby gem lettuces, quartered; 3 baby cucumbers, thinly sliced; 3 radish, thinly sliced; 1 eschalot, thinly sliced; 50g hazelnuts; 40.00 ml caster sugar

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P66 Mixed greens with hazelnut and maple dressing

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by Kerrie McCallum

Head of Food, Travel and Health at News Corp Australia

Dec 15, 2022

This green side is sure to add a pop of colour and flavour to your Aussie summer spread.

1 3/4 tbs sherry vinegar
1 tbs hazelnut oil
1 tbs maple syrup
2 tsp Dijon mustard
2 bunches asparagus, blanched, halved lengthways
2 small avocados, thinly sliced
3 baby gem lettuces, quartered
3 baby cucumbers, thinly sliced
3 radish, thinly sliced
1 eschalot, thinly sliced

Candied hazelnuts

1/3 cup (50g) blanched hazelnuts
2 tbs caster sugar

Method

1.

For the candied hazelnuts, preheat oven to 180°C. Line a baking tray with baking paper. Place hazelnuts on a baking tray and roast for 10 minutes. Place sugar and 1 tbs water in a large frypan over medium-low heat. Stir until sugar dissolves. Increase heat to high and cook, without stirring, for 4-5 minutes until a caramel colour. Remove from the heat and add hazelnuts. Stir to coat. Transfer to prepared tray, spreading out hazelnuts so they set individually or in small clusters. Set aside to cool.
2.

Place vinegar, oil, maple syrup and mustard in a small bowl. Season and whisk to combine. Arrange vegetables on a serving plate. Drizzle with dressing and top with hazelnuts to serve.

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