Good Morning America Recipes

Hello, Salad

Tender Greens with Herbs and Hazelnuts

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The N.Y. Times food columnist prepares a meal from her new cookbook.
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Servings:2-4
Difficulty: Easy
Cook Time: min

Ingredients

  • 1 teaspoon sherry, white wine or champagne vinegar
  • 1/8 teaspoon kosher salt, more to taste
  • 1 1/2 tablespoons hazelnut or walnut oil
  • 6 cups tender baby greens, loosely packed
  • Handful soft mixed fresh herbs, such as cilantro, mint, parsley, and/or basil
  • 1/4 cup chopped toasted hazelnuts or walnuts (see Note)
  • Cooking Directions

    Combine the vinegar and salt in a small bowl and mix well to dissolve the salt. Slowly whisk in the oil.

    Place the greens, herbs, and hazelnuts or walnuts in a large bowl and toss with the vinaigrette. Season with more salt to taste.

    Note: To toast nuts, spread them on a baking sheet and bake at 325°F, stirring every 5 minutes, until they start to smell nutty, 10 to 20 minutes depending on the type and size of the nut. Cool completely before chopping.

    * From "In the Kitchen With a Good Appetite" by Melissa Clark.

    Recipe Summary

    Main Ingredients: baby greens, hazelnuts, fresh herbs

    Course: Snack, Lunch, Salad


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