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Rapunzel salad with hazelnut dressing

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Ingredients for 2 servings:

  • 125 g lamb’s lettuce (rapunzel lettuce)
  • 1 handful of hazelnuts
  • 6 tbsp hazelnut oil
  • 3 tbsp Balsamic vinegar, dark
  • 1 tsp honey
  • salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wash and sort the rampion lettuce, and arrange on plates. Roughly chop the hazelnuts. Mix together the hazelnut oil, dark balsamic vinegar, honey, salt, and pepper. Pour the dressing over the salad and sprinkle with the chopped hazelnuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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