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Categories:
romaine lettuce spinach radicchio red bell pepper green bell pepper jicama hazelnut oil rice wine vinegar lemon juice sugar ginger salt pepper butter hazelnuts corn syrup brown sugar butter salt
Viewed: 72 - Published at: 3 years agoIngredients
- 1 lb romaine lettuce, washed and torn
- 8 ounces spinach leaves, washed and torn (or arugala)
- 8 ounces radicchio, leaves washed and torn
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 12 cup jicama, peeled and diced (or sliced water chestnuts cut in slivers)
- 34 cup hazelnut oil (or walnut oil)
- 14 cup rice wine vinegar
- 78 teaspoon lemon juice (3/4 tsp plus 1/8 tsp)
- 2 teaspoons sugar
- 1 14 teaspoons ginger, ground
- 12 teaspoon salt
- 14 teaspoon pepper
- 2 tablespoons butter
- 1 lb hazelnuts, shelled, toasted and coarsely chopped
- 12 cup corn syrup
- 13 cup brown sugar
- 2 tablespoons butter
- 14 teaspoon salt
Method
- Caramelized Hazelnuts:.
- Preheat the oven to 300*F. Melt butter in 11x17-inch jelly-roll pan, set aside.
- Place hazelnuts in large bowl, set aside.
- Stir corn syrup, brown sugar and salt in small saucepan until blended.
- Bring to boil over medium high heat, stirring constantly.
- Boil 3 minutes; don't stir while boiling.
- Stir in butter and boil 1 minute.
- Immediately pour over nuts.
- Stir until coated.
- Spread nuts into buttered 11x17-inch jelly roll pan.
- Bake at 300*F 30 minutes, stirring every 10 to 15 minutes.
- Remove from oven and cool completely.
- When cool, break into pieces.
- Ginger Hazelnut Dressing:.
- Place all ingredients in small bowl.
- Whisk until thoroughly blended.
- Hazelnut Salad:.
- Place salad greens and vegetables into a large bowl.
- Pour salad dressing over greens, toss until blended.
- Sprinkle 2 cups of the caramelized hazelnuts over salad.
- Serve immediately.
