Hello, Salad

Tender Greens with Herbs and Hazelnuts

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


  • 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

    More Recipes You May Like
    Emeril's Signature Salad
    Simplified Version of Salad Served at Emeril's Restaurant in New Orleans
    The Cake Boss' Fennel and Apple Salad
    A Great Thanksgiving Salad
    Kalette's Orange Kalette Salad
    All-New Vegetable Hybrid
    Carla Hall's Lemon Dill Potato Salad
    A Summertime Lemony Salad
    Carla Hall's Southern chopped salad recipe
    Try this healthy salad with a twist!
    Carol Alt's Thai-Style Mango Salad
    A Sweet Salad With a Spicy Kick