Yesterday I bought ingredients for a new salad dressing. It included champagne vinegar, hazelnut oil, honey, Dijon mustard, s&p. I had a difficult time finding the hazelnut oil at my grocer (Wegmans) but did located it at a kitchen shop. It costs an eye popping $24 for 8 oz. I thought, should I? I did buy it and I made the salad dressing. It isn't great but it isn't bad either. Would I make it again - probably not. I did add tomatoes, red onion and feta cheese to the salad but it was so-so. What great salad dressing are out there that uses hazelnut oil? Are there any other uses for it? I certainly don't want to waste this bottle.
I agree that you wouldn't want to waste that bottle of Hazelnut Oil, and it has a relatively short shelf life once it's been exposed to oxygen so be sure you don't let it sit around for any length of time.
Salad dressings I might use it with include vinaigrettes with compllimentary or contrasting ingredients like , oranges and/or orange juice/zest, Dijon mustard, ginger, honey, Chipotles, using cider vinegar, white vinegar, raspberry vinegar, balsamic vinegar, shallots, scallions.
It's fairly easy to mix and match ingredients, just don't forget the S&P.
I have found that hazelnut oil is a wonderful product whose flavor is easily lost or muddied if paired with strong ingredients. Dijon in a vinaigrette, for example, simply buries hazelnut oil for me. I've had the best luck using it simply in an oil and vinegar combo without emulsifying, or as a finishing oil for roasted root veggies, roasted meats (esp brushed on pork), or sauteed wilted greens (esp with some chopped hazelnuts).
Also, depending on where you live, I think you should be able to find a cheaper but still perfectly good hazelnut oil. Be sure to refrigerate it. I think some folks even throw it in the freezer, but have no idea if that impacts quality.
Gotta agree with 8". Hazelnut oil is a delicate flavor. Adding to a salad that has raw onions and feta cheese doesn't sound like a good match to me.
It really lends its self to simple salads with additions like, beets, dried fruits, nutty cheeses and toasted nuts. It also pairs well with bitter greens, frisse, endive, traviso etc....
A French Lentil Salad would be great finished with a little hazelnut oil. Ottlolenghi has a great Green bean, mangetout and hazelnut salad. Blanch and shock vegetables. After drying, serve with a vinaigrette of orange zest, olive oil, hazelnut oil, chives, crushed garlic, hazelnuts and s &p. http://chowhound.chow.com/topics/6417...