Hazelnut Chive Dressing Food

HAZELNUT-CHIVE DRESSING

Steps:

• In a jar or bowl, combine shallots, vinegar, chives, sugar, peppercorns, olive oil and 1/2 teaspoon salt. Shake or mix well, cover and refrigerate overnight. Bring to room temperature before using. Shake well, taste, and adjust seasonings with more salt, vinegar, sugar or olive oil. Transfer to a serving bowl.
• Heat oven to 350 degrees. Spread hazelnuts on a sheet pan lined with parchment paper and toast until golden and fragrant, 5 to 7 minutes. As soon as they come out of the oven, sprinkle lightly with salt. Let cool until you can handle them, then coarsely chop. Gently stir nuts into dressing, sprinkle top of dressing generously with fresh chives and serve immediately, using a spoon to drizzle over salad. Best served fresh, but keeps up to 3 days in refrigerator.

WHITE ASPARAGUS WITH SERRANO HAM & CHIVE DRESSING

Steps:

• Trim the asparagus, then peel the stems with a potato peeler. Boil in salted water for 12-15 mins until the spears are tender. Drain well.
• Whisk together the lemon juice, mustard and honey with some salt and pepper. Whisk in the oil, then stir in the chives just before serving.
• Divide the warm or cold asparagus between 4 plates. Lay the ham on top and drizzle over the dressing.

HAZELNUT OIL VINAIGRETTE

Steps:

• In a small glass measuring cup, mix together the basil, parsley, garlic, and Dijon mustard.
• Gradually whisk in the olive oil, followed by the rice vinegar and finally the hazelnut oil.
• Season with salt and pepper to taste.
• Whisk again just before serving.

CREAMY CHIVE DRESSING CAFE FOR ALL-SEASONS

Steps:

• In a bowl, whisk together buttermilk, lemon juice, cider, sour cream mayonnaise, salt, pepper, and cayenne until smooth and stir in chives.

RACK OF LAMB WITH A HONEY-HAZELNUT CRUST

Steps:

• Preheat oven to 425F degrees.
• Combine hazelnuts, breadcrumbs and rosemary in large bowl.
• Arrange lamb racks meat side up in single layer on heavy large baking sheet.
• Brush each rack with 1 Tbsp dijonnaise.
• Season lamb wih salt and pepper.
• Press 2/3 cup breadcrumb mixture onto each.
• Drizzle each lamb rack with 1 Tbsp honey.
• Roast until meat thermometer inserted into thickest part registers 130F for medium-rare, about 25 minutes.
• Let lamb stand 10 minutes.
• Cut between each rib to separate into chops.
• (Racks can be prepared up to 4 hours ahead. Cover tightly and refrigerate).