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Hazelnut & Mushroom Salad

Hazelnut & Mushroom Salad recipe image
This Hazelnut & Mushroom Salad is a delightful celebration of earthy flavors and contrasting textures. The star is the roasted mushroom, which develops a deep, savory richness that pairs beautifully with the crunch of fresh romaine lettuce. A simple yet bold dressing made from salad oil, wine vinegar, and savory herb coats every bite, adding a bright acidity that cuts through the richness. While hazelnuts are hinted at in the title for a potential garnish, the core flavor profile relies on the aromatic blend of onion powder, pepper, and fresh herbs. It&# 226;ÂÂs an effortless dish perfect for a light lunch, a picnic side, or a refreshing starter before a heavier main course.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 417.1
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Hazelnut & Mushroom Salad is a delightful celebration of earthy flavors and contrasting textures. The star is the roasted mushroom, which develops a deep, savory richness that pairs beautifully with the crunch of fresh romaine lettuce. A simple yet bold dressing made from salad oil, wine vinegar, and savory herb coats every bite, adding a bright acidity that cuts through the richness. While hazelnuts are hinted at in the title for a potential garnish, the core flavor profile relies on the aromatic blend of onion powder, pepper, and fresh herbs. It&# 226;ÂÂs an effortless dish perfect for a light lunch, a picnic side, or a refreshing starter before a heavier main course.
Ingredients
  • 1/2 pound Mushrooms, sliced
  • 3/4 cup Salad oil
  • 1/2 cup Wine vinegar
  • 2 tablespoon Water
  • 3/4 teaspoon Salt
  • 3/4 teaspoon Savory
  • 1/4 teaspoon Onion powder
  • 1/8 teaspoon Pepper
  • 1 small Head romaine
Directions
  1. 1
    Preheat your oven to 400ðF (200ðC).
  2. 2
    Slice the mushrooms evenly and spread them out in a single layer on a baking sheet.
  3. 3
    Roast the mushrooms for 15-20 minutes until they are tender and lightly browned, then let them cool slightly.
  4. 4
    While the mushrooms roast, wash and chop the romaine lettuce into bite-sized pieces.
  5. 5
    In a small bowl, whisk together the salad oil, wine vinegar, water, salt, savory, onion powder, and pepper to create the dressing.
  6. 6
    Place the romaine lettuce in a large salad bowl.
  7. 7
    Add the roasted mushrooms to the bowl with the lettuce.
  8. 8
    Pour the dressing over the salad and toss gently until everything is evenly coated.
  9. 9
    Serve immediately while the mushrooms are still warm and the lettuce is crisp.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 417.1kcal
% Daily Value *
Total Fat 45.2g70%
Saturated Fat 6.8g34%
Cholesterol 0.0mg0%
Sodium 3660.4mg153%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.7g3%
Sugars 1.2g
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: salad, mushroom, romaine, vegan, healthy, side dish, lunch, light meal, vinegar dressing, herbs, roasted vegetables, easy recipe
Read it online: https://www.chefs-mate.com/recipe/hazelnut-mushroom-salad/