Mushroom Salad with Frisee & Hazelnuts

Mushroom Salad with Frisee & Hazelnuts
Combining a few kinds of fresh exotic mushrooms for use in this recipe makes for a unique, refreshing salad.

¼ cup hazelnuts
1 garlic clove, cut in half
½ pound fresh mushrooms, Trumpet Royale and Brown Clamshell
1 tablespoon white wine vinegar
½ teaspoon sea salt
½ cup extra virgin olive oil
½ head frisee (French curly endive) washed, trimmed and cut into bite-sized pieces
1 teaspoon white truffle oil



Preheat the oven to 350 F.


Roast the nuts in a shallow baking pan in the middle of the oven. Toasting should take 10 to 12 minutes. Wrap the nuts in a kitchen tower and rub them to remove the skins from the nuts. Cool the nuts and chop coarsely.

Rub the cut sides of the garlic thoroughly inside a large salad bowl.

Prepare the grill for cooking or preheat the broiler should be preheated.

Thread the mushrooms horizontally onto skewers and arrange on a baking sheet.

Whisk together vinegar and salt in a small bowl, then whisk in the olive oil gradually until it is emulsified.

Brush some vinaigrette onto the mushrooms and grill about 4 to 6 inches off of glowing coals, turning once, until the mushrooms are golden and tender. This should take 3 to 5 minutes. As an alternative, the mushrooms can be broiled.
Working fast, remove the mushrooms from the skewers and slice into ¼ inch pieces. Add to the salad bowl with the frisee, the rest of the vinaigrette, the truffle oil, and salt and pepper to taste.


Toss well and serve immediately.


Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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