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Oregon Hazelnut Apple Salad Dressing

Oregon Hazelnut Apple Salad Dressing recipe image
This unique dressing brings a sophisticated twist to simple green salads by combining the sweetness of apple jelly with the earthy richness of Oregon hazelnuts. The base is emulsified with egg for a velvety texture, while white wine vinegar provides a necessary brightness. A touch of horseradish and dry mustard adds a subtle, lingering heat that cuts through the oil, creating a complex flavor profile. It is perfect for autumn harvest salads, grilled chicken platters, or as a flavorful dip for fresh vegetables. The toasted nuts add a delightful crunch, making every bite interesting. This homemade vinaigrette elevates everyday ingredients into a gourmet experience, ideal for dinner parties or a special weekend lunch.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 904.2
Dietary: Gluten-free, Vegetarian
Description
This unique dressing brings a sophisticated twist to simple green salads by combining the sweetness of apple jelly with the earthy richness of Oregon hazelnuts. The base is emulsified with egg for a velvety texture, while white wine vinegar provides a necessary brightness. A touch of horseradish and dry mustard adds a subtle, lingering heat that cuts through the oil, creating a complex flavor profile. It is perfect for autumn harvest salads, grilled chicken platters, or as a flavorful dip for fresh vegetables. The toasted nuts add a delightful crunch, making every bite interesting. This homemade vinaigrette elevates everyday ingredients into a gourmet experience, ideal for dinner parties or a special weekend lunch.
Ingredients
  • 1 Egg
  • 1/3 cup Apple jelly
  • 1/3 cup White wine vinegar
  • 1/4 cup Hazelnut liqueur or extract
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Onion, chopped
  • 1/8 teaspoon Dry mustard
  • 1/8 teaspoon Horseradish
  • 1/8 teaspoon White pepper
  • 1/8 teaspoon Celery salt
  • 1 1/2 cup Olive oil
  • 1/2 cup Oregon hazelnuts
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC). Spread hazelnuts on a baking sheet and toast for 8-10 minutes until fragrant. Let cool, then finely chop.
  2. 2
    In a blender or food processor, combine the egg, apple jelly, white wine vinegar, hazelnut liqueur, salt, paprika, chopped onion, dry mustard, horseradish, white pepper, and celery salt.
  3. 3
    Blend on medium speed until the mixture is smooth and the jelly is fully dissolved.
  4. 4
    With the blender running, slowly drizzle in the olive oil in a steady stream to create a thick, creamy emulsion.
  5. 5
    Transfer the dressing to a bowl and gently fold in the toasted chopped hazelnuts.
  6. 6
    Taste and adjust seasoning if necessary. Serve immediately over salad or store in the refrigerator.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 904.2kcal
% Daily Value *
Total Fat 91.4g141%
Saturated Fat 13.0g65%
Cholesterol 46.6mg16%
Sodium 2457.3mg103%
Total Carbohydrate 16.1g6%
Dietary Fiber 0.2g1%
Sugars 15.7g
Protein 1.7g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The dressing contains raw egg. If concerned about food safety, use pasteurized eggs or cook the egg base gently in a double boiler before blending.

For a thicker dressing, increase the amount of hazelnuts or reduce the olive oil slightly.

This dressing can be stored in an airtight container in the refrigerator for up to 3 days. Stir well before using as the nuts may settle at the bottom.

If hazelnut liqueur is unavailable, substitute with an equal amount of vanilla extract plus a splash of apple juice for sweetness.

Keywords: apple, dressing, hazelnut, vinegar, emulsion, salad, oregon, horseradish, mustard, olive oil, homemade, vinaigrette, toasted nuts, autumn, side dish
Read it online: https://www.chefs-mate.com/recipe/oregon-hazelnut-apple-salad-dressing/