A Community Recipe by Circleakitchen
I live in Portland where hazelnuts are plentiful. This goes really well with bitter leafy greens.
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Recipe Directions
Take half of the hazelnuts chop finely, and put aside. Blend the rest of the ingredients until smooth. Stir in reserved chopped hazelnuts and chopped apricots. Another way I like to serve this besides on salad is with cauliflower or jicima processed into couscous.
Circleakitchen's Thoughts
By circleakitchen I live in Portland where hazelnuts are plentiful. This goes really well with bitter leafy greens.
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Comments
Top voted
angie207
May 02, 2010
Sounds good. I have been wanting to make new dressings, and I always want new ways to use curry. Thanks!
rawpatience
Jul 22, 2010
I just made this to a tee, except I processed all of the hazelnuts into the sauce instead of saving some for on top and I left out the apricots. I added the sauce to a head of processed cauliflower as you suggested. This couscous dish will be a great side for a dinner party tonight. Think I'll put mint leaves on top. Thanks so much for the recipe!!
RawVoice
Mar 13, 2010
Very intriguing, and I have all the ingredients on hand. I think I'll be making it tonight.
All
rawpatience
Jul 22, 2010
I just made this to a tee, except I processed all of the hazelnuts into the sauce instead of saving some for on top and I left out the apricots. I added the sauce to a head of processed cauliflower as you suggested. This couscous dish will be a great side for a dinner party tonight. Think I'll put mint leaves on top. Thanks so much for the recipe!!
angie207
May 05, 2010
I bought the ingredients, & I am planning to make it soon.
angie207
May 02, 2010
Sounds good. I have been wanting to make new dressings, and I always want new ways to use curry. Thanks!
RawVoice
Mar 13, 2010
I just made the dressing and ate it on salad for dinner. Yummy. Thanks. I think I put a little too much orange zest in it. (I used to orange zest that I had dehydrated on a previous occassion.) So the dressing packed a punch, but I love it.
RawVoice
Mar 13, 2010
Very intriguing, and I have all the ingredients on hand. I think I'll be making it tonight.
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