Summer Salad with Butter Lettuce, Raspberries & Hazelnuts

This summer salad combines silky greens, jewel-toned raspberries, and addictive brown sugar-glazed hazelnuts. Tossed in a vibrant raspberry vinaigrette, it transforms simple ingredients into a stunning warm-weather starter that wows guests in under 30 minutes!

Prep Time: 15 minutes (+20 mins for nuts)
Cook Time: 15 minutes
Serves: 4
Calories: 290/serving

Ingredients

For Salad:

• 1 large head butter lettuce (Bibb/Boston)
• 1½ cups fresh raspberries (red/golden mix)
• ¼ cup Brown Sugar Glazed Hazelnuts (or sub toasted hazelnuts)
• 3-4 tbsp Raspberry-Hazelnut Vinaigrette

Raspberry-Hazelnut Vinaigrette {#dressing}

• ¼ cup hazelnut oil (or extra-virgin olive oil)
• 2 tbsp raspberry vinegar
• 1 tbsp minced shallot
• 1 tsp Dijon mustard
• ½ tsp honey
• Pinch sea salt

Brown Sugar Glazed Hazelnuts {#nuts}

• 1½ cups raw hazelnuts
• ¼ cup light brown sugar
• 1 large egg white
• Pinch salt

Step-by-Step Instructions

1. Prep Lettuce

• Gently separate leaves; discard damaged pieces. Rinse under cold water, spin dry, and refrigerate wrapped in a towel.

2. Make Glazed Hazelnuts

• Preheat oven to 350°F. Line baking sheet with parchment.
• Whisk egg white until frothy. Toss with hazelnuts, brown sugar, and salt.
• Spread in single layer. Bake 10-12 mins until golden.
• Turn off oven; leave nuts inside 10 mins to crisp. Cool completely.

3. Whisk Vinaigrette

• Combine all dressing ingredients in a jar. Shake vigorously.

4. Assemble Salad

• Tear large lettuce leaves; keep small ones whole. Place in bowl.
• Add 3 tbsp vinaigrette; toss gently. Taste and adjust.
• Divide among plates. Top with raspberries and crushed glazed hazelnuts.

Pro Tips for Perfection

• Time-Saver: Use store-bought candied nuts or simply toast raw hazelnuts.
• Lettuce Hack: Refrigerate wrapped lettuce 1 hour for extra crispness.
• Vegan Swap: Replace honey with maple syrup; use aquafaba instead of egg white.
• Dressing Twist: Add 1 tbsp mashed raspberries for intensified berry flavor.
• Make Ahead: Prep nuts and dressing 3 days ahead; store separately