Hazelnut oil is great in a dressing for bitter salad greens. It pairs well with lemon juice and sherry vinegar–they don’t overwhelm its delicate flavor. For a cool complement: dress a salad with hazelnut oil, and add roasted hazelnuts.

Here’s a simple, wonderful salad, says toodie jane: halve a ripe Haas avocado. Toast some hazelnuts and chop coarsely. Plate avocado half on butter lettuce hearts. Drizzle avocado with warmed hazelnut oil and garnish with chopped nuts.

Another idea: roasted cauliflower with hazelnut oil. Spread cauliflower florets or thick slices in a single layer on a sheet pan, drizzle with the oil, season with salt and pepper, and roast at 400 degrees until it’s nicely crusty (Tugboat). It’s a great side dish.

After cooking rice or quinoa, add herbs, seasonings, and a few drops of hazelnut oil and toss (lavery).

Try it in cake recipes that call for oil where the flavor will be complementary, suggests maureen; substitute in hazelnut oil for between 1/4 to 1/2 of the total amount of oil in the recipe. Or, for almond or hazelnut cookies, add a tablespoon of hazelnut oil to the dough (NYchowcook).

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