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Roasted Hazelnuts and Chopped Romaine Salad

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Roasted Hazelnuts and Chopped Romaine Salad
Roasted Hazelnut and Chopped Romaine Salad
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Yield Prep Time
4 servings 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Yield Prep Time
4 servings 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Roasted Hazelnut and Chopped Romaine Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Yield Prep Time
4 servings 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Yield Prep Time
4 servings 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat oven to 350 degrees F.
  2. Place raw hazelnuts in one layer on a sheet pan. Heat the nuts in the oven for about 10 minutes. A roasted aroma will tell you the nuts are perfectly roasted and not burned. Remove from the sheet pan to cool in a clean kitchen towel.
  3. Once cooled, rub the nuts in the towel to remove the skins. Preheat a skillet on the cooktop over medium heat. Place the olive oil in the pan, then the roasted nuts. Heat for a moment, rolling the nuts in the heated olive oil. Remove the nuts to a bowl and add salt to taste. Chop finely for salad topping.
  4. Wash and dry the gem romaine. Regular romaine may be substituted. Chop into ribbons, place in salad bowl and toss with the vinaigrette. Top with chopped hazelnuts.
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