Adapted from “Vegetable Love,” by Barbara Kafka. Serves 4.
Ingredients
1/3 cup hazelnuts
1/3 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 cups arugula
1 small bulb fennel, trimmed, quartered, cored and sliced thinly
1 cup parmesan shards (shaved from a chunk of cheese with a vegetable peeler)
Directions
Toast the hazelnuts in a 375-degree oven for about 10 minutes, wrap hot nuts in a dish towel and rub quickly to remove most of the skins. Whack them a few times with the bottom of a small saucepan to smash them coarsely. Set aside.
Whisk olive oil, lemon juice, salt and pepper in a large salad bowl. Add the arugula and fennel and toss to coat with the dressing. Top with nuts and parmesan.
Wine ideas: This needs a wine that has crisp acidity to stand up to the lemon juice yet broad, full flavor to match the richness of hazelnuts and cheese. Tocai Friulano from Friuli in Northern Italy fits the bill; Villa Russiz makes exemplary bottles for just under $30; Borgo M is a new label from the Fantinel winery that sells for a cool $11 or so. Tara Q. Thomas
