Arugula Salad with Hazelnut Brittle
Ingredients:
- 1 bag arugula
- Shaved parm or pecorino (however much you like) Even goat cheese would be good with this.
- Hazelnut brittle (recipe below)
- The Best Vinaigrette (recipe below)
Hazelnut Brittle Ingredients:
This will make more than you need for the salad, but store it in an airtight container and use it as you like.
- Around 1 cup peeled hazelnuts. Buy them peeled, and you’ll save yourself a lot of time.
- ¾ cup granulated sugar.
Hazelnut Brittle Preparation:
- Add the sugar to a pan and turn on medium heat.
- Keep a close eye on it as sugar can burn really quickly.
- Turn down the heat if you need to and continue to stir with a spatula.
- Once the sugar is melted and turns a warm, amber color, mix in the hazelnuts and quickly pour out over a piece of parchment paper or a silicone mat.
- Smooth so it’s even across and wait for it to cool and harden.
- Once it’s completely cooled, break it into small pieces to toss into the salad.
The Best Vinaigrette Ingredients & Preparation:
Make this your own—Whenever I make this, I definitely change it up with different oils and
vinegars, and don’t necessarily measure. Play around with proportions and taste often to see
what you like.
- ¼ cup extra virgin olive oil
- 1 tsp dijon mustard
- 1 tsp honey
- 2 tablespoons red wine vinegar (white wine, white balsamic, apple cider vinegar would all work nicely)
- Nice squeeze of lemon
- Pinch garlic powder
- Salt and pepper to taste
Mix everything together and taste—adjust as needed.
Buon Appetito!
