With spring here, there are so many delicious produce varieties coming into season. Farmers markets seem to be overflowing with different fresh fruits and veggies on a weekly basis, and the options of recipes to make from springs bounty are nearly dizzying. With that in mind, we were delighted to come across a cookbook made by the folks down at Earthbound Farm, Salads for Every Season. Even better, it is under $3.00! Many of us know Earthbound Farm well, by the variety of prewashed organic lettuces in the produce sections of our local grocers. Well they have compiled a recipe book full of their favorite salads. The great thing about a salad recipe book is that it is so easy to alter the recipes that are not vegan and/or gluten free. Simply remove an ingredient and you don’t even need to put much thought into replacing it with something else. We like that simplicity!
This recipe originally included sugared hazelnuts, but we left them out to reduce sugar intake. Certainly if you get the cookbook and try the original recipe, let us know how you like it!
Summer Salad with Butter Lettuce, Raspberries, and Hazelnuts
Serves 4 as a side salad
- 1 large head butter lettuce, such as Bibb or Boston
- About ¼ cup Raspberry-Hazelnut Vinaigrette (recipe follows)
- 1 half-pint (about 1¼ cups) fresh red or golden raspberries, or a combination
Carefully pull the lettuce leaves from the core, tearing off and discarding any damaged parts. Rinse the leaves under gently running cold water, drain them well, and spin them dry. Wrap the lettuce in a clean kitchen towel or paper towels and refrigerate until serving time.
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Just before you plan to serve the salad, gently tear the large lettuce leaves into smaller pieces. Keep smaller leaves whole. Place all of the lettuce in a large salad bowl and add 3 tablespoons of the Raspberry-Hazelnut Vinaigrette. Toss to lightly coat the leaves, then taste to see if more vinaigrette is needed.
Transfer the lettuce to individual salad plates. Top the lettuce with the raspberries and serve immediately.
Makes about ½ cup
2 tablespoons gluten free raspberry vinegar
- ½ teaspoon gluten free Dijon mustard
- 3 tablespoons hazelnut oil
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
Place the raspberry vinegar, mustard, hazelnut oil, and olive oil in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Season the vinaigrette with salt and pepper to taste. The vinaigrette can be refrigerated, covered, for up to 1 month. Let it return to room temperature before using.
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