Hazelnut Salad with Sourdough Croutons Recipe

Name: Hazelnut Salad with Sourdough Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices sourdough bread, cubed; 1/4 cup hazelnut oil or other nut oil; 1 Tbs. white wine vinegar; 2 tsp. Dijon mustard; 3 Tbs. hazelnut oil or other nut oil; 1 shallot, finely chopped; 8 oz. baby arugula; 1 apple, cored and sliced; 1/2 cup crushed blanched hazelnuts; 1/2 cup dried figs, quartered; 1 oz. shaved Gruyere cheese

Servings: persons

6 slices sourdough bread, cubed
1/4 cup hazelnut oil or other nut oil
1 Tbs. white wine vinegar
2 tsp. Dijon mustard
3 Tbs. hazelnut oil or other nut oil
1 shallot, finely chopped
8 oz. baby arugula
1 apple, cored and sliced
1/2 cup crushed blanched hazelnuts
1/2 cup dried figs, quartered
1 oz. shaved Gruyere cheese

1
To make Croutons: Preheat oven to 350F.
2
Toss bread cubes with oil in shallow baking pan.
3
Bake 15 minutes, or until crisp.
4
To make Vinaigrette: Combine vinegar and mustard in bowl.
5
Whisk in oil and 1 Tbs.
6
water.
7
Stir in chopped shallot.
8
To assemble Salad: Toss all ingredients with Vinaigrette.
9
Top with croutons.

843

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 6 slices sourdough bread, cubed, 1/4 cup hazelnut oil or other nut oil, 1 Tbs. white wine vinegar, 2 tsp. Dijon mustard, and more.

Yes, Hazelnut Salad with Sourdough Croutons 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.

Hazelnut Salad with Sourdough Croutons

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