Warm Mushroom Salad With Hazelnuts
Photo © Deb Perelman
- 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
- A 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
- Produce
- 1 cup mix of fresh herbs (1)
- Hazelnuts (1/2 cup)
- Mushrooms (2 pounds)
- Salad greens such as frise (6 ounces)
- Shallot (6 tablespoons)
- Condiments
- Sherry or a white wine vinegar (3 tablespoons)
- Cooking & Baking
- Olive oil, extra-virgin (9 tablespoons)
- Dairy
- Butter, unsalted (2 tablespoons)
- Other
- 1 teaspoon fresh thyme or a couple pinches of dried
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published March 4, 2010 (2 years ago).
11 people saved this recipe.
