Equipment
Jar or mixing bowl
Sheet pan
Parchment paper
Chef's knife
Ingredients
4 servings
Dressing Base
- 80 g shallots, finely minced
- 45 ml white wine vinegar
- 6 g chives, finely snipped
- 15 g sugar
- 6 g pink peppercorns, lightly crushed
- 60 ml olive oil
- salt
Texture
- 60 g hazelnuts, raw, peeled
Nutrition (per serving)
254
Calories
3g
Protein
9g
Carbs
24g
Fat
2g
Fiber
5g
Sugar
293mg
Sodium
Method
01
In a jar or bowl, combine the minced shallots, white wine vinegar, snipped chives, sugar, crushed pink peppercorns, olive oil, and salt.
02
Cover the mixture and refrigerate for 12 hours (overnight) to soften the shallots and meld flavors.
12h
03
Preheat the oven to 175°C (350°F).
04
Spread hazelnuts on a parchment-lined sheet pan and toast for 5 to 7 minutes until golden brown and fragrant.
7mLook for: Golden brownFeel: Fragrant
05
Coarsely chop the toasted hazelnuts once cooled and stir them into the dressing base.
06
Adjust seasoning with extra salt or vinegar if needed, garnish with fresh chives, and serve immediately.
Chef's Notes
- Toasting the hazelnuts is crucial for developing their rich, nutty flavor. Watch them closely as they can go from perfectly toasted to burnt very quickly.
- Allowing the dressing to meld overnight significantly softens the sharpness of the raw shallots, creating a smoother, more integrated flavor profile.
- The pink peppercorns offer a mild, fruity spice that complements the hazelnuts without overpowering them. If unavailable, a pinch of finely ground white pepper can be substituted, but use sparingly.
- For an even finer texture, you can pulse the toasted hazelnuts in a food processor a few times, but avoid turning them into a paste – a coarse chop is ideal for texture.
- This dressing is incredibly versatile. It's excellent on green salads, roasted vegetables, or even as a marinade for chicken or fish.
Storage
Refrigerator: 72 hours — Keep in an airtight container.
Reheating: Bring to room temperature before serving.
