Herbed green salad with nut vinaigrette from Mark Bittman's Quick and Easy Recipes from The New York Times (page 44) by Mark Bittman

  • lemons
  • hazelnut oil
  • Show all ingredients...

  • EYB Comments

    Can substitute olive oil or walnut oil for hazelnut oil. See recipe for herb suggestions. This recipe is a component of the book's "Herbed green salad, two ways."

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute olive oil or walnut oil for hazelnut oil. See recipe for herb suggestions. This recipe is a component of the book's "Herbed green salad, two ways."

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