Salade verte à l’huile de noisettes (Green Salad with Hazelnut Oil Vinaigrette)
30 MINUTES OR LESSServing a green salad after the main course is a French tradition that Simone believes cleanses the palate. It also provides a time to drink water instead of wine, readying you for the remainder of the dinner: an assortment of cheeses arranged on a platter and dessert.
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30 MINUTES OR LESSServing a green salad after the main course is a French tradition that Simone believes cleanses the palate. It also provides a time to drink water instead of wine, readying you for the remainder of the dinner: an assortment of cheeses arranged on a platter and dessert. The goal is to serve a crisp salad, which you can achieve by chilling washed lettuce and keeping it chilled until the last moment, then dressing and tossing the salad at the table just before serving it.
Ingredients
- 1/2 tsp. salt
- 2 Tbs. sherry vinegar
- 6 TBS. HAZELNUT OIL
- 2 heads leaf lettuce, choice as desired, well rinsed
Preparation
In salad bowl, mix salt and sherry vinegar thoroughly. Add black pepper, and stir well. Stir in hazelnut oil. Taste, and adjust seasonings accordingly. Add greens, toss well and serve.
Nutrition Information
- Calories 100
- Carbohydrate Content 3 g
- Cholesterol Content 0 mg
- Fat Content 10 g
- Fiber Content 1 g
- Protein Content 1 g
- Saturated Fat Content 1 g
- Sodium Content 150 mg
- Sugar Content 1 g