Crunchy Hazelnut Salad and Ginger Hazelnut Dressing

Name: Crunchy Hazelnut Salad and Ginger Hazelnut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb romaine lettuce, washed and torn; 8 ounces spinach leaves, washed and torn (or arugala); 8 ounces radicchio, leaves washed and torn; 1 red bell pepper, sliced into thin strips; 1 green bell pepper, sliced into thin strips; ½ cup jicama, peeled and diced (or sliced water chestnuts cut in slivers); ¾ cup hazelnut oil (or walnut oil); ¼ cup rice wine vinegar; ⅞ teaspoon lemon juice (3/4 tsp plus 1/8 tsp); 2 teaspoons sugar; 1 ¼ teaspoons ginger, ground; ½ teaspoon salt; ¼ teaspoon pepper; 2 tablespoons butter; 1 lb hazelnuts, shelled, toasted and coarsely chopped; ½ cup corn syrup; ⅓ cup brown sugar; 2 tablespoons butter; ¼ teaspoon salt

Servings: persons

1 lb romaine lettuce, washed and torn
8 ounces spinach leaves, washed and torn (or arugala)
8 ounces radicchio, leaves washed and torn
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
½ cup jicama, peeled and diced (or sliced water chestnuts cut in slivers)
¾ cup hazelnut oil (or walnut oil)
¼ cup rice wine vinegar
⅞ teaspoon lemon juice (3/4 tsp plus 1/8 tsp)
2 teaspoons sugar
1 ¼ teaspoons ginger, ground
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons butter
1 lb hazelnuts, shelled, toasted and coarsely chopped
½ cup corn syrup
⅓ cup brown sugar
2 tablespoons butter
¼ teaspoon salt

1
Caramelized Hazelnuts:.
2
Preheat the oven to 300*F. Melt butter in 11x17-inch jelly-roll pan, set aside.
3
Place hazelnuts in large bowl, set aside.
4
Stir corn syrup, brown sugar and salt in small saucepan until blended.
5
Bring to boil over medium high heat, stirring constantly.
6
Boil 3 minutes; don't stir while boiling.
7
Stir in butter and boil 1 minute.
8
Immediately pour over nuts.
9
Stir until coated.
10
Spread nuts into buttered 11x17-inch jelly roll pan.
11
Bake at 300*F 30 minutes, stirring every 10 to 15 minutes.
12
Remove from oven and cool completely.
13
When cool, break into pieces.
14
Ginger Hazelnut Dressing:.
15
Place all ingredients in small bowl.
16
Whisk until thoroughly blended.
17
Hazelnut Salad:.
18
Place salad greens and vegetables into a large bowl.
19
Pour salad dressing over greens, toss until blended.
20
Sprinkle 2 cups of the caramelized hazelnuts over salad.
21
Serve immediately.

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 lb romaine lettuce, washed and torn, 8 ounces spinach leaves, washed and torn (or arugala), 8 ounces radicchio, leaves washed and torn, 1 red bell pepper, sliced into thin strips, and more.

Yes, Crunchy Hazelnut Salad and Ginger Hazelnut Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!