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Toasted Hazelnut Salad

Toasted Hazelnut Salad
A bright, delicate salad of peppery arugula + toasted hazelnuts + shaved pecorino + lemon-tarragon vinaigrette. I dreamt this one up for a pasta making class I taught last fall. It was a bachelorette party at a gorgeous treehouse home overlooking the ocean in Aptos, CA. It was the girls' idea to toast the hazelnuts in the truffle oil I had brought. Yummmm!


Ingredients (to serve 4):

amounts are rough...maybe you want more hazelnuts and/or pecorino! It’s up to you!

  • Arugula (as much as you’d like)
  • ½-¾ cups whole hazelnuts (raw)
  • 4-8 oz. Good quality pecorino cheese
  • 1 tablespoon Truffle oil (optional...but YUMMMM)
  • ⅓ cup Extra Virgin Olive Oil
  • Juice of 4 Lemons
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Honey
  • 2 tablespoons chopped Tarragon OR Thyme
  • Salt + pepper to taste



  • Toast the hazelnuts:
    • Place a small pan on the stove over medium heat
    • Add the truffle oil - if you don’t have truffle oil, use olive oil!
    • Add the hazelnuts
    • Allow to toast until you feel like they might just burn, stirring occasionally...should take 2-4 minutes depending on your will smell them :)
  • Make the dressing
    • Chop the tarragon OR thyme
    • Combine lemon juice, olive oil, dijon, honey, and chopped tarragon in a bowl
    • Whisk, adding salt + pepper to taste
  • Shave the pecorino! Use the mandolin section of your cheese grater (the one that looks like 1 line straight across) OR use a knife (this is safer!)...just make sure to slice as finely as possible
  • Combine all of the ingredients and toss!


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