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Hazelnut-Chive Dressing

5.0(89)

This is a dressing designed for drizzling, not for tossing: the pink of the shallots and the peppercorns look really lovely on top of a composed salad. But the artful mix of tart, crunchy, salty and sweet elements means you can toss it with any salad when craving a change from the usual vinaigrette. Since it’s made the day before serving to give the shallots a chance to soften and mellow, this dressing is great for parties.

by Julia Moskin

Open original recipe

Easy, Quick

Servings

1/2 cup

Total time

20 min

Calories / serving

1015 kcal

Ingredients (8)

serves

1/3 cup finely minced shallotsshallot
3 tablespoons white wine vinegarwhite-wine-vinegar
2 tablespoons finely snipped chives, plus more for garnishchive
1 tablespoon sugarsugar
1 tablespoon pink peppercorns, lightly crushed (optional)pink-peppercorn
1/4 cup extra-virgin olive oil, plus more to taste
Saltsalt
1/2 cup raw peeled hazelnutshazelnut

Instructions (2 steps)

01In a jar or bowl, combine shallots, vinegar, chives, sugar, peppercorns, olive oil and 1/2 teaspoon salt. Shake or mix well, cover and refrigerate overnight. Bring to room temperature before using. Shake well, taste, and adjust seasonings with more salt, vinegar, sugar or olive oil. Transfer to a serving bowl.
02Heat oven to 350 degrees. Spread hazelnuts on a sheet pan lined with parchment paper and toast until golden and fragrant, 5 to 7 minutes. As soon as they come out of the oven, sprinkle lightly with salt. Let cool until you can handle them, then coarsely chop. Gently stir nuts into dressing, sprinkle top of dressing generously with fresh chives and serve immediately, using a spoon to drizzle over salad. Best served fresh, but keeps up to 3 days in refrigerator.

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Rich recipe — supports nutrition-aware planning.