Roasted Oyster Mushroom Salad with Hazelnuts & Feta
Description
Simple & yummy
Ingredients
At a glance
Mushroom
Course
Style
Serves
6
Salad:
- 6 C. mesclun
- 1 lb. oyster mushroom
- 2 T. olive oil
- 1 t. salt
- 1/2 t. fresh ground black pepper
- 1/2 C. raw hazelnuts
- 1/4 C. mild feta, crumbled
Green Goddess Dressing:
- 2 anchovy fillets, rinsed, patted dry, and coarsely chopped
- 1 medium garlic clove, smashed and peeled
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup loosely packed fresh Italian parsley leaves
- 1/4 cup loosely packed fresh tarragon leaves
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper, to taste
Methods/steps
Salad:
- Preheat oven to 300F.
- Toast hazelnuts 15-20 minutes until fragrant and lightly browned. Do not over toast.
- Remove nuts from the oven and wrap in a clean kitchen towel. Let rest 2 minutes. Rub nuts against each other inside the towel to remove (most of) the skins. Gently crack nuts into large pieces with the flat of a knife.
- Heat oven to 425F.
- Cover baking sheet with foil.
- Hand shred mushrooms into bite size pieces.
- Toss mushrooms with oil, salt and pepper
- Spread out on baking sheet and roast 15 minutes until tender and and a bit browned. Flip the mushrooms and roast another 10 minutes. Mushrooms will reduce by at least 1/2. Let cool.
- Pile individual servings of mesclun onto salad plates. Top with feta, hazelnuts, mushrooms. Add Green Goddess dressing to taste.
Dressing:
- Blend ingredients, adjust S&P. Let rest in refrigerator one hour. Refrigerate up to one week.
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