Walnut Oil vs. Hazelnut Oil
I bought a bottle of hazelnut oil for a recipe awhile back, where I still have a lot leftover, and I'm trying to use it up before the nut oil goes bad.
I was wondering if I substitute a hazelnut oil when a recipe calls for walnut oil, do I need to add anything to compensate for the differences? Do I still use the same amount?
For a roasted beet, goat cheese, frisse salad with walnut oil, I was thinking of using hazelnut oil in place of the walnut oil.
While I prefer hazelnut for pastry, it's absolutely fine to sub for walnut on a salad. The salad you're making is a classic usually made with walnut oil, btw, but the hazelnut isn't going to make too much of a difference, taste wise; it'll taste like hazelnut instead of walnut. Lemon juice is better as an acid for vinaigrette with hazelnut oil than vinegar. Add some toasted chopped hazelnuts to garnish, The same measure of oil for dressing will be fine.
Make sure the hazelnut oil is not rancid, nut oils go off quickly.