This fresh herb salad is full of aromatic greens and tossed with a toasted hazelnut vinaigrette, prepared in honour of the Norse goddess of healing, Eir.
AN ANCIENT NORSE MYTHOLOGY FEAST
Embark on an epic culinary adventure as we prepare a decadent feast inspired by Asgard, one of the Nine Realms of Ancient Norse mythology, and the gods that inhabit it. Travelling up the winding branches of Yggdrasil, the mighty world tree, we arrive at the mystical realm of Asgard.
Our culinary journey takes us to the celestial realm of Asgard, home to the mighty sky gods, the Aesir. In the spirit of community and kinship, we set out to honour the Aesir deities by preparing offerings in their names. Our feast includes offerings for the mighty Thor and honours the delights of Idunn’s sacred gardens. Together, let us raise a horn with the fallen warriors in Odin’s hall!
Eir, Goddess of Healing
Little is written about the Norse goddess of healing. One of Frigga’s handmaids, Eir is the physician and healer of the Aesir. Her healing touch comes in part from her knowledge of sacred, healing herbs and plants.
Then Gangleri asked, "Who are the Goddesses?"
... "The Third is Eir, the best of doctors."
-Gylfaginning, The Prose Edda by Snorri Sturluson
A fresh and vibrant salad packed with tender herbs and baby greens is our offering to this gentle Goddess. Using a blend of uniquely flavoured herbs ensures that each bite offers a medley of fragrant and aromatic notes. This refreshing salad is drizzled with a toasted hazelnut vinaigrette, where hazelnut oil is blended with tangy apple cider vinegar and sharp mustard, as a tribute to the nourishing qualities of ancient herbal remedies.
Ingredients
Fresh herbs: Choose any fresh herbs that you like. This salad works best with a good variety of fresh herbs. Use leafy herbs such as parsley, cilantro, mint, basil, and dill.
Arugula: I love the peppery bite of arugula and find that it balances well with the fresh herbs. However, you could certainly substitute with mixed baby greens or other greens if you prefer.
Sprouts and micro greens: Adding a blend of sprouts, shoots, or micro greens is a fun way to add colour and flavour to this salad. Pea shoots are a great option as well. I used this blend from a local company, Hunter’s Dale, here in the Fraser Valley of British Columbia.
Hazelnut oil: If possible, use a roasted hazelnut oil which will add more hazelnut flavour to this salad. I used the roasted hazelnut oil by La Tourangelle. If you can’t source hazelnut oil, then substitute with another neutral oil. The salad will still have some hazelnut flavour from the nuts themselves.
Hazelnuts: Toasted hazelnuts add a nutty crunch to this salad. The skins can be removed after toasting the hazelnuts. Instructions for toasting the nuts are included below.
How to Make Fresh Herb Salad with Hazelnut Vinaigrette
Toast the hazelnuts
To toast the hazelnuts, bake the nuts at 350°F for 5-7 minutes until they smell toasted. You can check if the nuts are toasted by cutting one in half; the inside of the nut should be well browned. To peel the hazelnuts, wrap the warm nuts in a tea towel and rub them together. The friction will remove most of the skin. This can damage or discolour the tea towel so choose one that you don’t mind getting a bit dirty.
Make the hazelnut vinaigrette
In a small bowl, combine the grainy mustard, apple cider vinegar, kosher salt, and pepper. Whisk together. Slowly add the roasted hazelnut oil, whisking constantly. Keep whisking until the dressing comes together and is fully emulsified.
Prepare the greens
To prepare the herbs, wash them well and allow to dry, either on a tea towel or using a salad spinner. Pluck the herbs and leaves from their stems. If the leaves are big, tear them into bite-sized pieces. Pick the dill into small sprigs. Repeat with each herb and set aside until ready to toss the salad.
Serve the Fresh Herb Salad with Hazelnut Vinaigrette
Roughly chop the hazelnuts. In a serving bowl, combine the arugula and fresh herbs. Drizzle with the vinaigrette and sprinkle with half of the hazelnuts. Toss to evenly coat the greens with the vinaigrette. Top with the remaining hazelnuts and enjoy!
More Recipes from Asgard
- Sweet Cardamom Bread with Orange Honey butter, for Sif
- Akvavit Mead Cocktail, for Odin
