Recipe courtesy of Robert Irvine
Total:
55 min
Active:
25 min
Yield:
12 servings
Level:
Easy

Ingredients

Dressing:

Directions

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.

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.

Lay out slices of tomato. Top with salad greens and mushrooms. Drizzle with warm dressing and top with 2 small romaine leaves.

IDEAS YOU'LL LOVE

Fried Green Tomatoes

Recipe courtesy of The Neelys

Scalloped Tomatoes

Recipe courtesy of Ina Garten

Roasted Green Beans

Recipe courtesy of Ree Drummond

Green Salad with Mustard Vinaigrette

Recipe courtesy of Ina Garten

Spring Green Risotto

Recipe courtesy of Ina Garten

Okra and Tomatoes

Recipe courtesy of Alton Brown

Grilled Bread Salad with Peppers and Tomatoes

Recipe courtesy of Bobby Flay

Green Salad Vinaigrette

Recipe courtesy of Ina Garten

Swordfish with Tomatoes and Capers

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking