We eat this salad all year round, but we think the winter kale is much sweeter. The tangy citrus salad dressing also helps to tenderize the kale. This can easily be an entree salad served with a piece of smoked or poached salmon on the side. The ‘add-ins’ are quite versatile too — no nuts?...Read More

I like the Tourangelle line of nut oils. I find them to be full-flavored, fresh, and relatively inexpensive for the quality, which I find to be consistent. INGREDIENTS: 3 tablespoons good quality balsamic vinegar 1 small shallot, peeled and minced Salt and pepper to taste 1/2 teaspoon minced fresh thyme 1/2 tablespoon sweet-hot mustard 4...Read More

Boiled quail eggs have a sweet and nutty taste reminiscent of hazelnuts — hence, the inspiration for this salad. The soft creamy yolk is a nice foil for the crisp greens with their bit of bite and the crunch of the hazelnuts. Pieces of juicy crunchy apples are a perfect foil for the rest of...Read More

Not a fan of goat cheese? Feel free to substitute it with feta or blue cheese. Mache, also known as lambs lettuce, has a slightly nutty taste. INGREDIENTS: 2-3 red beets, oven-roasted in foil until tender 1 tablespoon Dijon mustard 1 cup olive oil 1 cup hazelnut oil 1/2 cup apple cider vinegar Salt and...Read More

This wholesome winter salad recipe by Melissa Rubel Jacobson of Food & Wine, gets a double dose of hazelnuts: hazelnut oil in the rich dressing and toasted hazelnuts in the salad. INGREDIENTS: 3 1/2 cups butternut squash, diced into 1/2-inch cubes 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/2 cup hazelnuts,...Read More