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Recipe courtesy of Robert Irvine

Show: Dinner: Impossible

Episode: Culture Clash Wedding

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Total:: 55 min
Prep:: 25 min
Inactive:: 30 min

Yield:: 12 servings

Level:: Easy

Ingredients

Dressing:

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

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.

My Private Notes

Name: Wild Field Greens and Vine Ripened Tomatoes with Warm Hazelnut Forest Dressing
Prep time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 12 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

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

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My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

Patriotic Piñata Cookies 01:00

Grilled Brie with Prosciutto 00:40

How to Make Basil Pesto 03:48

Sheet Pan Brownie-Cookie Bars 01:15

Meatball Marsala 00:53