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Hazelnut Herb Salad

Hazelnut Herb Salad

Tarragon, chives, and parsley temper the richness of the hazelnuts. Prep and Cook Time: 35 minutes. Notes: You can make the dressing up to 2 days ahead and chill it, covered, until ready to serve. The hazelnuts can be roasted and chopped up to 2 days ahead, covered, and kept at room temperature.

Sunset NOVEMBER 2007

  • Yield: Makes 10 to 12 servings


  • 1 cup hazelnuts
  • About 3/4 tsp. salt, divided
  • 1 bunch chives
  • Leaves from 5 sprigs tarragon
  • Leaves from 3 sprigs flat-leaf parsley
  • 1/4 cup hazelnut oil
  • 1/4 cup olive oil
  • 1 egg yolk
  • 1/4 teaspoon dry mustard
  • 1 tablespoon fresh lemon juice
  • About 1/4 tsp. freshly ground black pepper
  • 3 heads butter or Bibb lettuce


1. Preheat oven to 375°. Put hazelnuts on a baking sheet and bake 10 minutes. Wrap nuts in a clean kitchen towel and rub vigorously to remove as much skin as possible. Roughly chop nuts and set aside.

2. Fill a medium saucepan with water and bring to a boil. Add 1/2 tsp. salt, chives, tarragon, and parsley. Cook 30 seconds; drain. Rinse herbs with very cold water and use your hands to squeeze out as much water from them as possible. Chop herbs and put in a blender.

3. Add oils and whirl until herbs are puréed, 2 to 3 minutes.

4. In a small bowl, whisk egg yolk and mustard together. Add a drop of the herb-oil mixture and whisk until fully incorporated. Repeat with the remaining herb-oil mixture, adding only 1/2 tsp. at a time to create a thick, mayonnaise-like dressing. Whisk in remaining 1/4 tsp. salt, the lemon juice, and pepper. Add more salt and pepper to taste if you like.

5. Tear lettuce leaves into bite-size pieces and put in a large bowl. Toss gently but thoroughly with dressing. Garnish with reserved hazelnuts and serve immediately.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 152
  • Calories from fat: 95%
  • Protein: 2.1g
  • Fat: 16g
  • Saturated fat: 1.5g
  • Carbohydrate: 2.6g
  • Fiber: 1.2g
  • Sodium: 197mg
  • Cholesterol: 18mg

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Hazelnut Herb Salad recipe