root vegetable salad with lemon zest, hazelnuts, and oregon chardonnay vinaigrette
The inclusion of Oregon hazelnuts as a garnish for this salad not only provides a crunchy, salty texture, but is good for your heart -- anytime, but maybe especially at Valentine's Day!
Servings: 2servings +/-
Author: More Time at the Table/Alyce Morgan
Kosher salt and fresh ground pepper
2scallions, divided, cut in half lengthwise, and sliced on the bias thinly
3-4baby red beets-1-2 inches diameter, peeled, sliced very thinly
2red radishes, trimmed, sliced very thinly
½medium fennel bulb, trimmed, sliced very thinly (a few fronds reserved for garnish)
Lemon zest, about ¼ of a medium lemon
6salted roasted hazelnuts, crushed (Place nuts on cutting board and crush them just a bit using the side of a chef’s knife—you want them in large pieces.)
1tablespooneach Oregon Chardonnay and extra virgin olive oil for the vinaigrette
Fresh parsley leaves for garnish
Add ½ cup arugula to a small, shallow serving bowl. Season with a pinch each of kosher salt and fresh ground pepper. Sprinkle with a teaspoon or so of the sliced scallions; toss with your fingers. Top with ½ of the beets, 1 sliced radish, and ½ of the sliced fennel. Zest a bit of lemon rind over the salad. Sprinkle with 3 crushed hazelnuts and another teaspoon or so of the sliced scallions. In a measuring cup, whisk together the Oregon Chardonnay, olive oil, and a pinch each kosher salt and fresh ground pepper to make the vinaigrette. Drizzle the salad very lightly with the vinaigrette. Garnish with reserved fennel fronds and parsley leaves. Repeat process for the other salad. Chill both bowls up to an hour before serving
Copyright Alyce Morgan, 2019. All rights reserved.