Nectarine and Hazelnut Salad
Nectarine and Hazelnut Salad

This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: less than 30 minutes
  • Prep: 15 minutes

Nutrition Facts

Amount per serving:
Total Calories: 198
  • 166mg Sodium
  • 8g Carbs
  • 3g Fiber
  • 18g Fat
  • 2g Saturated Fat
  • 4g Sugars
  • 3g Protein
  • 49mg Calcium
  • 1mg Iron

If you assemble the salad ahead of time, coat the nectarines in lemon juice to prevent browning. Dress right before serving. You can also use peaches or apples in place of nectarines, and radicchio instead of red endive.


  • 1/4 cup roughly chopped toasted hazelnuts, skins removed
  • 1/2 teaspoon minced or crushed garlic
  • 1/4 teaspoon salt
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons roasted hazelnut oil
  • 2 tablespoons extra-virgin olive oil
  • 4 cups baby lettuce leaves
  • 1 1/2 cups red endive leaves
  • 1 1/2 cups endive leaves
  • 1/2 cup baby arugula leaves
  • 1 nectarine, pit removed and cut into 16 thin slices



1. Preheat oven to 350 degrees. Place hazelnuts on a baking sheet and roast for 5 to 7 minutes until fragrant and skins start to split and peel away from nut. Place hot nuts in the middle of a kitchen towel and gather it up at the ends. Rub nuts roughly in the towel to remove skins (if some skin remains, that's okay).
2. Meanwhile, in a large salad bowl, combine garlic, salt, vinegar, lemon juice, and oils, and whisk. Add lettuce, endive, and arugula, and toss to coat. Add nectarine and hazelnuts; toss gently.

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