- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Judy Rodgers
Ingredients
- 24 Hazelnuts (about 1/4 cup)
- 2 Mandarins
- 1/4 cup Extra Virgin Olive Oil
- 1 tablespoon Champagne Vinegar or White Wine Vinegar
- splash Hazelnut Oil or Frangelico Liqueur
- Salt
- 4 ounces Mixed Garden Lettuces carefully washed and dried
Directions
Roast the hazelnuts on a small baking sheet until the skins darken and begin to split, 10 to 15 minutes. While they are still hot, bundle them in a towel beanbag style, then scrunch and massage them to rub off most of their skins. Coarsely chop cleaned hazelnuts.
Slice both ends off each mandarin, cutting just deeply enough to expose the juicy flesh. Setting the fruit on end, use a paring knife to carve away the skin and pith in a series of smooth, arcing strokes from top to bottom, rotating the mandarin a little with each stroke as you work your way around the sphere. Slice the mandarins evenly into ¼ inch thick pinwheels. Collect the slices and juice on a plate.
Combine the oil, vinegar, Frangelico or hazelnut oil, a trickle of juice from the mandarins, and salt to taste. Dip a lettuce leaf in the dressing, taste, and correct seasoning if necessary. Spoon a little of the vinaigrette over the mandarin slices. Tilt the plate to distribute it.
Drizzle and toss the lettuces with enough vinaigrette to coat them lightly but evenly. taste. Toss in the hazelnuts, and then distribute most of the leaves among 4 individual plates. Slice and tuck the sliced mandarins among the leaves, then scatter with the remaining leaves and the hazelnuts. Drizzle the vinaigrette from the mandarin plate over the salads.
