Pear Hazelnut Salad With Crystallized Ginger Dressing Food

HAZELNUT AND PEAR SALAD

Steps:

• For dressing, place 1/3 cup hazelnuts, 2 tablespoons onion, water, vinegar, sugar, salt, garlic and paprika in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream. , In a large bowl, combine salad greens and remaining onion; add 1/2 cup dressing and toss to coat. Divide among six salad plates., Top each salad with pear, cheese, cherries and remaining hazelnuts; drizzle with the remaining dressing.

LENTIL, BEETROOT AND HAZELNUT SALAD WITH A GINGER DRESSING

Steps:

• 1. For the lentils, put them in a saucepan, cover with water, bring to a boil the reduce the heat and simmer for about 15-20 minutes, or until all the liquid has evaporated and the lentils are not mushy and still with a bite.
• 2. As soon as the lentils are cooked transfer them to a large bowl and leave to cool.
• 3. Once the lentils are cool, add the beetroot, spring onions, hazelnuts and herbs and stir until everything is combined.
• 4. For the dressing, put the ginger, mustard, oil and vinegar in a bowl and, using a hand-held blender, blend until combined.
• 5. Drizzle the dressing over the salad and serve.

HERBED GRAIN SALAD WITH MUSHROOMS, HAZELNUTS AND PEARS

Steps:

• Bring a large pot of salted water to a boil. Stir in barley and return to a boil. Reduce the heat and cook at a gentle boil until tender but not mushy, 30 to 40 minutes. (Different grains will cook at different rates.)
• Make the dressing: In a food processor, combine the greens, dill and garlic and process until finely chopped, scraping down the bowl as needed. Add the whole nuts and pulse a few times to coarsely chop. While the motor is running, add the 3/4 cup oil gradually in a slow stream and process until smooth. Add the vinegar, 2 teaspoons salt, 1/2 teaspoon pepper (12 to 16 grinds), and mix. Taste and adjust the seasonings with vinegar, oil, salt and pepper. It should taste bright and rich.
• Cook the mushrooms: In a wide, medium-size pot, combine the mushrooms and 1/2 cup water. Bring to a boil and cook until the liquid evaporates, about 10 minutes. Stir in the 2 tablespoons oil and cook, stirring occasionally, until mushrooms are completely cooked through and well browned, 5 to 10 minutes more. (The mushrooms will shrink quite a bit.) Remove from the heat and sprinkle with salt.
• When the barley is cooked, drain it well and return to the pot. Let cool until warm, stirring occasionally. (If the dressing is added when the grains are too hot, it will turn brown and taste "cooked.") Stir in a little oil if needed to prevent sticking. Stir in dressing and set aside, stirring occasionally, to let the grains absorb the dressing, at least 10 minutes.
• When ready to serve, taste the barley and season again. Gently mix in mushrooms, pear and chopped nuts. Transfer to a serving bowl, garnish with lots of dill, and serve warm or at room temperature.

PEAR & HAZELNUT SALAD WITH CRYSTALLIZED GINGER DRESSING

Steps:

• Spread hazelnuts in a shallow baking pan and toast in 350 oven until pale golden about 10 minutes. Let cool slightly, then rub off as much of skins as possible with your fingers. Chop nuts coarsely and set aside.
• In small bowl, stir together vinegar, honey and ginger, set aside. Halve and core the pears, brush cut sides with lemon juice. Line plates with lettuce leaves, arrange pear halves, cut side up on lettuce. Spoon on dressing and sprinkle hazelnuts.

TOASTED HAZELNUT SALAD WITH DRIED CRANBERRIES AND HAZELNUT VINAIGRETTE

Steps:

• In a small saucepan heat 2 teaspoons olive oil over moderate heat until hot but not smoking and cook shallots, stirring, until golden brown. Stir in cranberries, 3 tablespoons vinegar, water, and sugar and simmer mixture, stirring occasionally, until syrupy, about 4 minutes. Transfer mixture to a bowl and cool to room temperature.
• In a small skillet heat 1 teaspoon olive oil over moderate heat until hot but not smoking and cook hazelnuts with salt and pepper to taste, stirring, until golden brown, about 3 minutes. Transfer nuts to a plate and cool.
• In a small bowl whisk together mustard and remaining tablespoon vinegar with salt and pepper to taste. In a stream whisk in hazelnut oil and remaining 2 tablespoons olive oil until emulsified.
• In a large bowl toss greens with just enough dressing to coat and divide among 6 plates. Sprinkle salads with cranberry mixture and hazelnuts. Serve salad with soup as a main course or align as a first course.

RED CHICORY, PEAR & HAZELNUT SALAD

Steps:

• Make the dressing. If using green peppercorns, lightly crush them in a bowl with a wooden spoon, or use a pestle and mortar. Mix in the oils and vinegar and add salt to taste.
• Trim away the chicory stalk ends and discard any limp or tired outer leaves. Carefully separate the leaves and arrange 5-6 on 4 plates - if they are big, cut or tear each one into pieces.
• Remove the stalks from the pears and quarter the pears lengthways. Cut out the cores, then thinly slice the fruit. Arrange the pear slices on top of the chicory leaves and spoon over half the dressing. Pour the remaining dressing over the rocket and season with salt and pepper. Give the leaves a quick toss and pile on top of each salad. Sprinkle with the nuts and serve.