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

  • Level: Easy
  • Total: 55 min
  • Prep: 25 min
  • Inactive: 30 min
  • Yield: 12 servings
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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. 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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