Potato, Endive And Hazelnut Chopped Salad
- Total Time
- 30 minutes
- Rating
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Ingredients
- 3baby Red Bliss potatoes
- 2teaspoons best quality aged sherry vinegar
- ½teaspoon Dijon mustard
- Sea salt
- Freshly ground black pepper
- 3tablespoons extra virgin olive oil
- ½tablespoon walnut oil or hazelnut oil
- 1teaspoon heavy cream
- 1cup thinly sliced red leaf lettuce
- 1cup chopped romaine lettuce
- ½cup endive, cut diagonally into ¾-inch slices
- 1rib celery, cut into ¼-inch cubes
- 2½tablespoons hazelnuts, toasted and coarsely chopped
Nutritional analysis per serving (4 servings)
182 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 2 grams protein; 255 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
- Step 1
In a medium pan, cover potatoes with water and cook over medium-high heat until tender, about 20 minutes. Drain and let cool, then cut into ½-inch cubes (keep skin on).
- Step 2
In a small bowl, whisk together the sherry vinegar, mustard, large pinch salt and pepper. Slowly whisk in olive oil and walnut oil until emulsified, then whisk in cream. Taste and adjust seasoning; it should be intensely flavored.
- Step 3
In a serving bowl, combine lettuces, endive, celery, hazelnuts and potatoes. Pour half the dressing on top, and toss until well coated, adding more if necessary. Let sit for 15 minutes before serving. Taste, and adjust seasoning once more before serving.
Private Notes