Green salad with apricots and hazelnuts (Ensalada con frutas secas) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 130) by Anya Von Bremzen

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Notes about this recipe

  • veronicafrance on September 03, 2015

    Excellent, simple salad. It really makes a difference toasting the hazelnuts. Note, in Spain it is normal to dress the salad with oil and vinegar separately, rather than making vinaigrette. It's usually done at the table.

  • L.Nightshade on August 20, 2015

    I used half the red wine vinegar, and half sherry vinegar. I should have used all sherry. I’m not even sure I hesitated on that. I did follow the technique described of tossing the salad first in oil then adding the vinegar-orange juice-honey mixture. I love this technique, and I’m thinking I’ll do all my salads this way. It just seemed easier to get the right balance. It might work well to do the opposite also, toss the salad in the vinegar mixture, then drizzle on oil as desired. Will experiment. I think this would be good with some crumbly blue cheese or feta also. Not much to see in the photo, you can’t even tell that the salad was dressed. http://chowhound.chow.com/topics/1020808?commentId=9693273#9693273

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