Mixed Greens With Hazelnuts And Persimmons Recipes
MIXED GREENS WITH HAZELNUTS AND PERSIMMONS
I love persimmons and they taste great in salads. There are different types of persimmon. The Fuyu kind does not need to be ripe and can be eaten while still firm, other varieties only taste good when they are soft, so just make sure which type you have. Either works well.
Provided by Nicola
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Combine salad greens, persimmons, and hazelnuts in a large bowl.
- Stir together olive oil, hazelnut oil, and salt. Add vinegar and mustard and stir until dressing is well combined. Season with salt and pepper. Pour dressing over salad and mix.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 10.6 g, Fat 22.7 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 2.5 g, Sodium 441.8 mg, Sugar 0.6 g
MIXED ORGANIC SANTA BARBARA FIELD GREENS WITH HAZELNUT VINAIGRETTE
Steps:
- Whisk all ingredients except hazelnut oil together. While whisking, slowly drizzle in hazelnut oil. Season with salt and pepper, to taste. Set aside until ready to serve salad.
- When ready to serve toss greens, asparagus and vinaigrette together, seasoning with salt and pepper. Place a generous handful on each salad plate, top greens with onions and sprinkle with hazelnuts.
MIXED GREENS WITH HAZELNUTS AND PERSIMMONS
I love persimmons and they taste great in salads. There are different types of persimmon. The Fuyu kind does not need to be ripe and can be eaten while still firm, other varieties only taste good when they are soft, so just make sure which type you have. Either works well.
Provided by Nicola
Categories Salad Dressings
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Combine salad greens, persimmons, and hazelnuts in a large bowl.
- Stir together olive oil, hazelnut oil, and salt. Add vinegar and mustard and stir until dressing is well combined. Season with salt and pepper. Pour dressing over salad and mix.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 10.6 g, Fat 22.7 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 2.5 g, Sodium 441.8 mg, Sugar 0.6 g
SALAD OF FALL GREENS WITH PERSIMMONS AND HAZELNUTS
Categories Salad Fall Persimmon Tangerine Hazelnut Watercress Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 12
Steps:
- Boil tangerine juice and tangerine peel in heavy small saucepan over medium-high heat until reduced to 1/4 cup, about 5 minutes. Transfer to medium bowl. Whisk in next 5 ingredients. Season dressing with pepper. (Can be made 1 day ahead. Cover; chill. Rewhisk before using.)
- Place all greens and half of persimmon slices in large bowl. Add dressing and toss to coat. Divide salad among plates. Top each with remaining persimmon slices and hazelnuts and serve.
BUTTER LETTUCE, PERSIMMON, FETA, AND HAZELNUT SALAD
Categories Salad Leafy Green No-Cook Vegetarian Quick & Easy Feta Fall Persimmon Hazelnut Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Combine vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
- Place lettuce in large bowl; toss with dressing. Gently toss in persimmons, cheese, and nuts. Season salad to taste with salt and pepper.
GREEN BEANS WITH HAZELNUTS AND PARSLEY
The hazelnuts add both flavor and crunch to this classic side dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- In a large skillet, heat olive oil and butter over medium heat. Add green beans, trimmed; season with coarse salt and ground pepper. Cover and cook, tossing occasionally, until green beans are crisp-tender, 5 to 8 minutes. Stir in hazelnuts, parsley, and lemon juice. Serve immediately.
Nutrition Facts : Calories 116 g, Fat 9 g, Fiber 4 g, Protein 3 g
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