Now that the weather is finally warming up and we’re eating a bit lighter post-Christmas-blow-out, I thought I’d share this Apple and hazelnut blasamic salad dressing from The Golden Door Health Retreat, Elysia, in the Hunter Valley.
When I was treated to a week there a few years ago, I did one of their cooking seminars and took away the recipes from their Purely Golden Door cookbook – it’s full of low fat, nutritious, healthy and inspiring recipes.
This dressing is one I love because it’s big and hearty with a sweet hazelnut crunch – perfect with any salad and some protein like turkey, chicken or eggs, and I also like it just on some asparagus with a piece of grilled fish. Today I’m having it with an Asian salad (and whatever was in the fridge) of shredded Chinese cabbage, chopped chilli, toasted sesame seeds, corriander, dill, shallots, asparagus and crushed roasted peanuts.
The ingredients list is fairly lenghty, but if you’re anything like me; with an entire cupboard shelf dedicated to a miriad of spices, oils, vinegars and sauces – you’ll have most of them. The measurements listed make quite a substantial amount (the bowl pictured), so just adjust them, or make half if you only want a small amount. I like to keep a bottle of it in the fridge, ready to dress up any really boring greens.
Apple and hazelnut balsamic dressing
100g roasted hazelnuts, chopped
2 Tbsps apple concentrate
1 cups apple puree
1/4 brown rice vinegar
1/4 cup macadamia nut oil
2 Tbsps mustard oil
1/2 cup water
1/4 cup white balsamic
1/4 cup dark balsamic