Ina Garten’s Winter Greens Salad with Stilton & Hazelnuts is made with Belgian endives, Treviso or radicchio, butter lettuce, arugula, whole hazelnuts, English Stilton, freshly squeezed lemon juice, olive oil, and Dijon mustard. This easy winter greens salad recipe creates a delicious salad that takes about 25 minutes to prepare and can serve up to 4 people.
This Winter Greens Salad Recipe Is From Go-To Dinner Cookbook by Ina Garten.
Ingredients Needed:
- 2 small Belgian endives (½ pound)
- 1 small head Treviso or radicchio (½ pound)
- 1 head butter lettuce, washed and spun dry
- 3 ounces baby arugula
- ½ cup whole hazelnuts
- ½ pound English Stilton, coarsely crumbled
- ¼ cup freshly squeezed lemon juice (2 lemons)
- ½ cup good olive oil
- ¼ teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
How To Make Winter Greens With Stilton & Hazelnuts?
- Prepare the Greens: Separate the leaves of the endive and Treviso; if large, cut each leaf in half lengthwise. Place them in a large, shallow serving bowl. Tear the butter lettuce into large pieces and add to the bowl along with the arugula.
- Toast the Hazelnuts: Place the hazelnuts in a small (20cm / 8-inch) dry sauté pan over low heat. Toast for 5 to 10 minutes, tossing frequently until fragrant. Transfer the hazelnuts to a kitchen towel and rub to remove as much of the skins as possible. Chop the nuts coarsely and add them to the salad along with the crumbled Stilton.
- Make the Dressing: In a 240ml / 1-cup glass measuring cup, whisk together the lemon juice, olive oil, mustard, 7.5g / 1½ teaspoons salt, and 1.5g / ¾ teaspoon pepper until emulsified.
- Dress the Salad: Drizzle enough dressing over the salad to lightly coat the greens. Season with additional salt and pepper to taste. Toss gently to combine and serve immediately.
Recipe Tips:
- Choose Fresh Greens : Use fresh and crisp greens to make the salad crunchy and tasty. Avoid using wilted or soft greens for the best result.
- Toast Hazelnuts Carefully : Toast the hazelnuts to bring out their flavor, but keep a close watch to avoid burning them. Toss them often for even toasting.
- Rub Off Hazelnut Skins for Smoother Texture : After toasting, rub the skins off the hazelnuts using a towel. This will give a smoother texture and help avoid any bitter taste.
- Pick Quality Olive Oil : Use high-quality olive oil in the dressing, as it boosts the flavor. Avoid oils that taste too strong or bitter.
- Add Dressing Right Before Serving : Pour the dressing just before serving to keep the greens from turning soggy and help the salad stay fresh and crisp.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Winter Greens Salad cool to room temperature. Once cooled, place it in an airtight container and refrigerate. It can stay fresh for up to 2 days, but avoid adding any dressing until just before serving to keep the greens crisp.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 592.75 kcal
- Total Fat: 55.85 g
- Saturated Fat: 16.55 g
- Cholesterol: 30 mg
- Sodium: 227.75 mg
- Potassium: 340 mg
- Total Carbohydrate: 5.75 g
- Dietary Fiber: 2.38 g
- Sugars: 1.12 g
- Protein: 15.05 g
Try More Ina Garten Recipe:
- Ina Garten Spaghetti Squash Arrabbiata
- Ina Garten Truffled Mac & Cheese
- Ina Garten Spring Green Spaghetti Carbonara
- Ina Garten Baked Rigatoni With Lamb Ragù
- Ina Garten Fresh Crab & Pea Risotto
Ina Garten Winter Greens With Stilton & Hazelnuts
Description
Ina Garten’s Winter Greens Salad with Stilton & Hazelnuts is made with Belgian endives, Treviso or radicchio, butter lettuce, arugula, whole hazelnuts, English Stilton, freshly squeezed lemon juice, olive oil, and Dijon mustard. This easy winter greens salad recipe creates a delicious salad that takes about 25 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Greens: Separate the leaves of the endive and Treviso; if large, cut each leaf in half lengthwise. Place them in a large, shallow serving bowl. Tear the butter lettuce into large pieces and add to the bowl along with the arugula.
- Toast the Hazelnuts: Place the hazelnuts in a small (20cm / 8-inch) dry sauté pan over low heat. Toast for 5 to 10 minutes, tossing frequently until fragrant. Transfer the hazelnuts to a kitchen towel and rub to remove as much of the skins as possible. Chop the nuts coarsely and add them to the salad along with the crumbled Stilton.
- Make the Dressing: In a 240ml / 1-cup glass measuring cup, whisk together the lemon juice, olive oil, mustard, 7.5g / 1½ teaspoons salt, and 1.5g / ¾ teaspoon pepper until emulsified.
- Dress the Salad: Drizzle enough dressing over the salad to lightly coat the greens. Season with additional salt and pepper to taste. Toss gently to combine and serve immediately.
Notes
- Choose Fresh Greens : Use fresh and crisp greens to make the salad crunchy and tasty. Avoid using wilted or soft greens for the best result.
- Toast Hazelnuts Carefully : Toast the hazelnuts to bring out their flavor, but keep a close watch to avoid burning them. Toss them often for even toasting.
- Rub Off Hazelnut Skins for Smoother Texture : After toasting, rub the skins off the hazelnuts using a towel. This will give a smoother texture and help avoid any bitter taste.
- Pick Quality Olive Oil : Use high-quality olive oil in the dressing, as it boosts the flavor. Avoid oils that taste too strong or bitter.
- Add Dressing Right Before Serving : Pour the dressing just before serving to keep the greens from turning soggy and help the salad stay fresh and crisp.
Ina Garten Winter Greens With Stilton & Hazelnuts