I keep hazelnuts in my pantry because they will take any winter salad up a notch. I toast them in the toaster oven for the same amount of time as a piece of toast, rub off some of the skin, and rough chop.
Their unique flavor is excellent with pomegranate seeds which I also happen to have on hand, or with dried cranberries. Today, I used the hazelnuts on a traditional green salad with yellow bell pepper. The salad made it easy for me to segue from an indulgent celebratory weekend to lighter fare.
I added lemon zest and chopped mint to my usual good quality olive oil and vinegar for the dressing because, even with snow on the ground, the sun gave us spring like conditions. That and the newspaper made for a satisfying, almost indulgent, weekday lunch.
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