Hazelnut-Chive Dressing

By Julia Moskin

Hazelnut-Chive Dressing
Sabra Krock for The New York Times
Total Time
20 minutes, plus overnight marinating
Rating
5(81)
Notes
Read community notes

This is a dressing designed for drizzling, not for tossing: the pink of the shallots and the peppercorns look really lovely on top of a composed salad. But the artful mix of tart, crunchy, salty and sweet elements means you can toss it with any salad when craving a change from the usual vinaigrette. Since it’s made the day before serving to give the shallots a chance to soften and mellow, this dressing is great for parties.

Featured in: A Composed Salad Is a Meal Unto Itself

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Ingredients

Yield:½ cup
  • ⅓cup finely minced shallots
  • 3tablespoons white wine vinegar
  • 2tablespoons finely snipped chives, plus more for garnish
  • 1tablespoon sugar
  • 1tablespoon pink peppercorns, lightly crushed (optional)
  • ¼cup extra-virgin olive oil, plus more to taste
  • Salt
  • ½cup raw peeled hazelnuts
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

1015 calories; 95 grams fat; 11 grams saturated fat; 0 grams trans fat; 70 grams monounsaturated fat; 11 grams polyunsaturated fat; 37 grams carbohydrates; 10 grams dietary fiber; 20 grams sugars; 12 grams protein; 570 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a jar or bowl, combine shallots, vinegar, chives, sugar, peppercorns, olive oil and ½ teaspoon salt. Shake or mix well, cover and refrigerate overnight. Bring to room temperature before using. Shake well, taste, and adjust seasonings with more salt, vinegar, sugar or olive oil. Transfer to a serving bowl.

  2. Step 2

    Heat oven to 350 degrees. Spread hazelnuts on a sheet pan lined with parchment paper and toast until golden and fragrant, 5 to 7 minutes. As soon as they come out of the oven, sprinkle lightly with salt. Let cool until you can handle them, then coarsely chop. Gently stir nuts into dressing, sprinkle top of dressing generously with fresh chives and serve immediately, using a spoon to drizzle over salad. Best served fresh, but keeps up to 3 days in refrigerator.

Ratings

5 out of 5
81 user ratings
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Cooking Notes

Austin Val

I have now made this twice (both times for a tossed salad). The first time I used regular black peppercorns since I made it on a whim (yes! I happened to have hazelnuts on hand) which may be too peppery for some. It received rave reviews anyway.

Antje

Super tasty dressing, even with black pepper corns. I reduced the sugar to a teaspoon. This will become a staple (and I shall try with pink peppercorns once I find them!)

rachel

Any ideas for a hazelnut substitution for those with a nut allergy?

bacongougere

I think the pink peppercorns are a must. I would, however, like to try using toasted black peppercorns (might cut the amount back a bit). Also, although absolutely delicious, we found this a bit sweet. Will reduce sugar in the future. Overall, though, outstanding.

Austin Val

I have now made this twice (both times for a tossed salad). The first time I used regular black peppercorns since I made it on a whim (yes! I happened to have hazelnuts on hand) which may be too peppery for some. It received rave reviews anyway.

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