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Preparation time
10 minutes
Total time:
30 minutes
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Ingredients
Salad
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60 mL (1/4 cup) hazelnuts
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2 small green zucchini, sliced
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15 mL (1 tbsp.) olive oil
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80 mL (1/3 cup packed) watercress
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40 g (1 1/3 oz.) Jarlsberg cheese, shaved
Dressing
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125 mL (1/2 cup packed) cilantro leaves
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1 garlic clove, germ removed
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60 mL (1/4 cup) olive oil
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30 mL (2 tbsp.) red wine vinegar
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To taste, salt and pepper
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Directions
- Preheat oven to 180°C (350°F).
- Spread hazelnuts on a parchment-lined baking sheet and roast for 12 to 15 minutes, flipping every 5 minutes or until skins crack and nuts release their aroma.
- Let hazelnuts cool on a clean tea towel. Fold towel over nuts and rub vigorously to remove skin. Some skin may remain on the hazelnuts, but try to remove as much as possible. Discard skins and slice half the hazelnuts in half. Keep the other half for the dressing.
- Preheat barbecue or a grooved cast iron skillet to medium-high and thoroughly oil surface.
- Brush zucchini with olive oil and grill for 2 to 3 minutes on each side or until grill marks appear and zucchini slices are cooked but still crisp. Let cool.
- In a bowl, combine all dressing ingredients with reserved roasted hazelnuts. Using an immersion blender, purée until smooth and fluid. Season to taste and add 15 to 30 mL (1 to 2 tbsp.) of cold water to thin out as needed.
- In a serving dish, arrange watercress at the bottom and add grilled zucchini. Sprinkle with Jarlsberg shavings and roasted hazelnuts. Serve immediately with dressing on the side.
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