Tuesday, January 22, 2013

Italian Waldorf Salad with Candied Hazelnuts & Lemon Vinaigrette

This version of a Waldorf salad can be enjoyed over and over again without being weighed down my a heavy mayonnaise dressing.This salad is fresh, nutty, crunchy, creamy and bursting with great flavor. A friend had a salad similar at a popular Italian restaurant and suggested I make it to try. I added chickpeas to make it more of a meal and they were a great addition.

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Chickpeas, raw carrot, celery, crisp apples, red grapes and mixed baby lettuces tossed with sweet hazelnuts and lemon vinaigrette.


Italian Waldorf Salad
serves 3
3 cups baby spring mix lettuces
1 cups baby spinach leaves
1-15oz can chickpeas, drained and rinsed
1 carrot, minced
1 celery stalk, thinly sliced
1 red apple, thinly sliced
1/2 cup red grapes, halved
1/4 cup candied hazelnuts
lemon vinaigrette, to taste

Combine all of the ingredients and toss with lemon vinaigrette to taste.

Candied Hazelnuts
1/2 cup water
1/4 cup hazelnuts
2 tbl maple syrup
1/4 tsp cinnamon
1/8 tsp salt
1/8 tsp dried thyme
2 tsp coconut or canola oil
 
Combine the hazelnuts and water and boil for 4 minutes. Drain and toss with maple syrup, cinnamon, salt and thyme. Saute with oil until toasty and caramelized. Drain on a paper towel.

Lemon Vinaigrette
1/4 cup extra virgin olive oil
2 tbl dijon mustard
2 garlic cloves, roughly chopped
juice from 1 lemon
salt and pepper, to taste

Combine all of the ingredients in a blender and blend for 2-3 minutes until thick and creamy.

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