Hello, Salad
Tender Greens with Herbs and Hazelnuts
The N.Y. Times food columnist prepares a meal from her new cookbook.
From the kitchen of Melissa Clark
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Servings:2-4
Difficulty: Easy
Cook Time: min
Ingredients
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.
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