Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: Less than 15 minutes
Special options: Vegetarian
Course: Entree, Lunch, Side dish
Favourite flavours: Salad

Australian House & Garden Green salad with hazelnut dressing

INGREDIENTS

1/3 cup hazelnuts
¼ cup (60ml) extra-virgin olive oil
1 eschalot, finely chopped
1 tablespoon sherry vinegar
2 teaspoons lemon juice
¼ cup (60ml) hazelnut oil or olive oil
12 cups mixed greens

METHOD

1. Preheat oven to 190°C (170°C fan).

2. Spread nuts on a baking sheet and roast for 10 minutes, or until skin is brittle. Rub nuts in a towel until most skin is removed, then chop.

3. Cook nuts, oil and eschalot in a pan over medium heat until eschalot softens. Whisk vinegar, lemon juice and ¾ teaspoon salt in a bowl. Gradually whisk in hazelnut oil. Stir in nut mixture. Season. Toss with greens.