Berry Spinach Salad With Toasted Hazelnuts

Name: Berry Spinach Salad With Toasted Hazelnuts
Yield: 4 servings
Ingredients: 1 1/3 cup hazelnuts; 1 1/4 cup extra-\xadvirgin olive oil; 1 Juice and finely grated zest of 1 lemon; 1 2 tablespoons plain kefir; 1 1 teaspoon honey; 1 1/2 teaspoon salt; 1 1/4 teaspoon freshly ground black pepper; 1 1/2 pound salad greens, such as mesclun, baby kale, or spinach; 1 4 carrots, peeled and thinly sliced; 1 2 cups radishes, trimmed and thinly sliced; 1 1 pint berries such as raspberries or blueberries

From the kitchen of Carly

Crisp greens and radishes get dressed in a bright lemon-kefir vinaigrette, then crowned with toasted hazelnuts that add serious crunch and nuttiness. Fresh, simple, and satisfying enough for lunch or a light dinner.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/3 cup hazelnuts
11/4 cup extra-\xadvirgin olive oil
1Juice and finely grated zest of 1 lemon
12 tablespoons plain kefir
11 teaspoon honey
11/2 teaspoon salt
11/4 teaspoon freshly ground black pepper
11/2 pound salad greens, such as mesclun, baby kale, or spinach
14 carrots, peeled and thinly sliced
12 cups radishes, trimmed and thinly sliced
11 pint berries such as raspberries or blueberries

Instructions

Preheat the oven or toaster oven to 350°F.
Spread out the hazelnuts in a single layer on a rimmed baking sheet. Toast in the oven until the skins split and the nuts turn a deep golden brown, 10 to 12 minutes. While still hot, rub the hazelnuts in a clean kitchen towel to remove the skins (some bits of skin will remain). Cool for 5 minutes, then chop.
Combine the oil, lemon zest and lemon juice, kefir, honey, salt, and pepper in a small bowl and whisk until smooth. Divide the salad greens among four plates. Top with the carrots, radishes, and berries and drizzle with the dressing. Garnish with the chopped hazelnuts and serve immediately.