Spinach And Hazelnut Salad With Strawberry

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Spinach And Hazelnut Salad With Strawberry to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Spinach And Hazelnut Salad With Strawberry, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Balsamic Vinaigrette
• 1/4 cup extra virgin olive oil
• 1/4 cup aged balsamic vinegar
• 2 tablespoons sugar-free
• strawberry preserves
• freshly ground black pepper to
• taste
• 3 1/2 cups torn fresh spinach
• 3 1/2 cups romaine lettuce leaves
• 1/3 cup chopped hazelnuts
• 1/4 cup golden raisins
• 1/2 small red onion, thinly sliced
• 1/2 cup plain mini shredded wheat
• cereal biscuits
• 1 ripe avocado, sliced

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a small bowl, whisk together olive oil, balsamic vinegar, strawberry preserves, and black pepper

Step 2: Technique & Execution

In a large bowl, toss together spinach, lettuce, hazelnuts, raisins, red onion, and shredded wheat biscuits

Step 3: Technique & Execution

Drizzle salad dressing over the salad, and toss gently to combine

Step 4: Technique & Execution

Serve topped with sliced avocado.