Wild Field Greens and Vine Ripened Tomatoes with Wa

Name: Wild Field Greens and Vine Ripened Tomatoes with Warm Hazelnut Forest Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Break or chop mushrooms into 1/4-inch pieces and cover with 1/4 cup warm water.
2
Let sit for 30 minutes to rehydrate.
3
Strain mushrooms, reserving soaking liquid in a small bowl.
4
Rinse mushrooms and set aside.
5
Strain soaking liquid through a paper towel into a small pot and reduce by half over medium heat.
6
Combine hazelnut oil, walnut oil and olive oil in a small bowl.
7
Combine vinegar, shallot, chives and salt and pepper in a separate medium mixing bowl and whisk in warm soaking liquid.
8
Continue whisking and add oil in a slow thin stream to emulsify.
9
Lay out slices of tomato.
10
Top with salad greens and mushrooms.
11
Drizzle with warm dressing and top with 2 small romaine leaves.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 -ounce dried shiitake mushrooms, 1 tablespoon hazelnut oil, 1 tablespoon walnut oil, 1/4 cup extra-virgin olive oil, and more.

Yes, Wild Field Greens and Vine Ripened Tomatoes with Warm Hazelnut Forest Dressing falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Wild Field Greens and Vine Ripened Tomatoes with Warm Hazelnut Forest Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions