Judy Rodgers is currently working on a cookbook from her Zuni Café in San Francisco. Grilling the mushrooms for this salad (which will appear in the new book) intensifies their flavor.
Active time: 35 min Start to finish: 35 min
Recipe information
Total Time
35 min
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Roast nuts in a shallow baking pan in middle of oven until toasted, 10 to 12 minutes. Wrap in a kitchen towel and rub to remove skins from nuts (not all skins will come off). Cool nuts and coarsely chop. Rub a large salad bowl with cut sides of garlic, then discard garlic and add nuts to bowl.
Step 2
Prepare grill for cooking or preheat broiler.
Step 3
Thread mushrooms horizontally through caps onto skewers and arrange on a baking sheet. Whisk together vinegar and salt in a small bowl, then gradually whisk in olive oil until emulsified. Add pepper to taste.
Step 4
Brush a few tablespoons vinaigrette onto mushrooms and grill 4 to 6 inches over glowing coals, turning once, until mushrooms are golden and tender, 3 to 5 minutes. (Alternatively, mushrooms can be broiled.)
Step 5
Working quickly, remove mushrooms from skewers and slice 1/4 inch thick. Add to salad bowl with frisée, remaining vinaigrette, hazelnut oil, and salt and pepper to taste and toss well.
