Delicate red berries and crunchy hazelnuts turn a simple green salad into an unusual first course for a warm summer evening meal. A flavorful Raspberry-Hazelnut Vinaigrette accentuates the fruit and nut flavors.
Top this salad with wonderful Brown Sugar-Glazed Hazelnuts — or if you're pressed for time, skip the candied nuts and simply toast 1/4 cup of raw nuts.
From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman
|1 large||head butter, Bibb or Boston lettuce|
|1/4 cup||Raspberry-Hazelnut Vinaigrette|
|1/2 pint||fresh red or golden raspberries (or a combination)|
|1/4 cup||Brown Sugar-Glazed Hazelnuts|
Carefully pull the lettuce leaves from the core, discarding any damaged parts. Rinse the leaves under gently running cold water, drain well, and spin dry. Wrap the whole lettuce leaves in a clean kitchen towel or paper towels and refrigerate until serving time.
Just before you plan to serve the salad, gently tear the larger lettuce leaves into smaller pieces. Keep smaller leaves whole. Place all of the lettuce in a large salad bowl and add 3 tablespoons of Raspberry-Hazelnut Vinaigrette. Toss to lightly coat the leaves, then taste to see if more vinaigrette is needed.
Transfer the lettuce to individual salad plates. Top with the raspberries and Brown Sugar-Glazed Hazelnuts and serve immediately.