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Recipe Detail Page
Spring Salad of Asparagus & Carrots
Spring 2015
Seeking out roasted hazelnut oil, admittedly an indulgence, turns this salad into something extraordinary. The darkly roasted hazelnuts themselves layer the gorgeous flavour. Both of the suggested cheeses work beautifully here, however a good aromatic Gruyère would probably be the cheese-lover’s choice.
Serves 6
2 tbsp (30 mL) roasted hazelnut oil
2 tbsp (30 mL) grape-seed or vegetable oil
1 tbsp (15 mL) finely chopped tarragon
2 tbsp (30 mL) finely chopped chives
2 tsp (10 mL) white wine vinegar
¼ tsp (1 mL) salt
⅓ cup (80 mL) hazelnuts
8 oz (250 g) asparagus (half a bunch), washed and trimmed
8 oz (250 g) slender young carrots (4 to 6), peeled
1 oz (30 g) shaved Parmesan or Gruyère
1 In a small bowl, whisk together hazelnut and grape-seed oils, tarragon, chives, vinegar and salt. Set aside for the flavours to blend while preparing the remaining ingredients (dressing may be made up to a day in advance and refrigerated until ready to serve).
2 Toast the hazelnuts in a 350°F (180°C) oven for 8 to 10 minutes or until noticeably darker and fragrant; allow to cool. Place in a clean kitchen towel, gather towel and rub hazelnuts against each other to loosen skins. Remove nuts to a board, leaving skins behind; roughly chop.
3 Using a vegetable peeler, shave both the asparagus and carrots into long thin strips; place in a large bowl. Add hazelnuts and cheese, dress with vinaigrette and gently toss to combine. Divide salad between 6 chilled salad plates.
Serves 6
