Warm Mushroom Salad With Hazelnuts |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1/2 cup hazelnuts |
2 tablespoons finely diced shallots |
3 tablespoons sherry or a white wine vinegar |
9 tablespoons extra-virgin olive oil |
2 pounds mushrooms (cremini or a mix of wild mushrooms) |
cleaned and sliced |
2 tablespoons unsalted butter |
6 ounces salad greens such as frisé, arugula or a mix of your choice |
1 cup mix of fresh herbs (optional) such as chives, tarragon |
1 teaspoon fresh thyme or a couple pinches of dried |
1/4 cup sliced shallots |
1/4 pound pecorino or parmesan-reggiano or another hard |
sharp cheese |
Directions:
1. Preheat the oven to 375°F.
2. Toast the hazelnuts on a baking sheet for 8 to 10 minutes, rolling them around once or twice to make sure they toast evenly.
3. Rub nuts in a dish towel to remove skins then let cool.
4. Chop the hazelnuts coarsely.
5. Whisk the shallots, vinegar, 1/2 teaspoon salt together in a bowl and let sit for five minutes (this will soften and almost pickle the shallots), before whisking in 5 tablespoons olive oil.
6. Heat a large sauté pan over medium-high heat.
7. Add 2 tablespoons olive oil and 1 tablespoon butter until the butter foams.
8. Add half the mushrooms, half the thyme and season with salt and pepper.
9. Sauté the mushrooms for about 5 minutes, until they’re softened but not limp (your cooking time will depend on the type of mushrooms you used).
10. Transfer mushrooms to a plate then repeat with the second half.
11. When they are cooked, return the first half of the mushrooms to the pan then toss in sliced shallots, cooking for an additional 2 minutes.
12. Spread salad greens on a plate.
13. Sprinkle fresh herbs on top, if using.
14. Spoon hot mushrooms over the salad greens.
15. Pour three-quarters of the vinaigrette in the sauté pan and swirl it in the pan until heated.
16. Season it with 1/4 teaspoon salt and freshly ground black pepper.
17. Pour over salad and toss carefully.
18. Adjust to taste — you may need more salt, pepper, vinaigrette or even more sherry vinegar.
19. Use a vegetable peeler to shave cheese over the salad.
20. Sprinkle with hazelnuts.
21. Serve immediately.
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