Strawberry Salad with Toasted Hazelnuts, Cucumber and Basil

 


 
 http://www.threelittlehalves.com/2015/06/strawberry-salad-with-toasted-hazelnuts.html













* 1 1/2 cup fresh market strawberries (about 4 oz)
* 1/4 cup hazelnuts
* 2-3 small cucumbers (about 12-14 oz)
* 3-4 large basil leaves
* 1 tbsp good quality herbal olive oil
* a drizzle of high-quality aged balsamic vinegar (this is an opportunity to use the very best balsamic you have)  


To toast the hazelnuts, preheat the oven to 350F. Spread the hazelnuts in a single layer on a baking sheet and roast for about 15 minutes. Stir occasionally to make sure that the hazelnuts toast evenly. Remove the hazelnuts from the oven when they are fragrant and golden, and allow them to cool at room temperature. Once the hazelnuts have cooled completely, rub them with your hands or between two kitchen towels to remove the skins. Cut the hazelnuts in half and set aside.

Peel the cucumbers. Cut the cucumbers crossswise into thin slices. Cut the strawberries crosswise into 1/4-inch thick slices. Mince the basil and mix with olive oil.

On a large plate, arrange the cucumbers in one layer. Top with strawberries. Drizzle with the olive oil. Add the hazelnuts. Drizzle with balsamic and serve.

Serves 4