Wild Field Greens and Vine Ripened Tomatoes with Warm Hazelnut Forest Dressing (Robert Irvine) |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Ingredients:
1 -ounce dried shiitake mushrooms |
1 tablespoon hazelnut oil |
1 tablespoon walnut oil |
1/4 cup extra-virgin olive oil |
1 tablespoon balsamic vinegar |
1 shallot clove, minced |
1 tablespoon minced fresh chives |
salt and freshly ground black pepper |
3 large beefsteak tomatoes, cut into 1/2-inch thick slices |
2 cups mixed fresh greens such as frisee and red leaf lettuce, soaked in salt water to remove grit, dried in a salad spinner and torn into small pieces |
2 romaine hearts, leaves separated |
Directions:
1. Break or chop mushrooms into 1/4-inch pieces and cover with 1/4 cup warm water. Let sit for 30 minutes to rehydrate. Strain mushrooms, reserving soaking liquid in a small bowl. Rinse mushrooms and set aside. Strain soaking liquid through a paper towel into a small pot and reduce by half over medium heat.
2. Combine hazelnut oil, walnut oil and olive oil in a small bowl. Combine vinegar, shallot, chives and salt and pepper in a separate medium mixing bowl and whisk in warm soaking liquid. Continue whisking and add oil in a slow thin stream to emulsify.
3. Lay out slices of tomato. Top with salad greens and mushrooms. Drizzle with warm dressing and top with 2 small romaine leaves.
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