Best Wild Field Greens And Vine Ripened Tomatoes With Warm Hazelnut Forest Dressing Recipes

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

Provided by Robert Irvine : Food Network

Time 55m

Yield 12 servings

Number Of Ingredients 11

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

Steps:

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.

Roasted Vine Tomatoes image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 5

12 stems cherry tomatoes on the vine (3 to 4 pounds)
Good olive oil
Kosher salt and freshly ground black pepper
Julienned fresh basil leaves, for garnish (optional)
Fleur de sel

Steps:

Preheat the oven to 350 degrees F.
Place the tomatoes still on the vines (plus any that fall off the vines) on a sheet pan. Rub or brush gently with olive oil and sprinkle generously with kosher salt and pepper.
Roast for 10 to 15 minutes, until the tomatoes are tender and a few start to split. Sprinkle with basil, if using, and fleur de sel, and serve on the stem hot or warm.

Mixed Organic Santa Barbara Field Greens with Hazelnut Vinaigrette image

Provided by Food Network

Categories appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 11

1/2 cup Champagne vinegar
1 tablespoon Dijon mustard
1 shallot, minced
2 cloves garlic, minced
1 cup hazelnut oil
Salt
Pepper
12 ounces mixed field greens
1 bunch green asparagus, grilled then diced into 1-inch long pieces
1 sweet white onion, sliced thin
1 cup crushed hazelnuts

Steps:

Whisk all ingredients except hazelnut oil together. While whisking, slowly drizzle in hazelnut oil. Season with salt and pepper, to taste. Set aside until ready to serve salad.
When ready to serve toss greens, asparagus and vinaigrette together, seasoning with salt and pepper. Place a generous handful on each salad plate, top greens with onions and sprinkle with hazelnuts.