Active Time

　　35 min

　　Total Time

　　35 min

　　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

　　

Ingredients

Makes 4 servings

　　1/4 cup hazelnuts

　　1 garlic clove, halved

　　1 lb fresh exotic mushrooms such as chanterelle, cremini, and shiitake, trimmed (discard shiitake stems)

　　1 1/2 tablespoons Champagne vinegar or white-wine vinegar

　　3/4 teaspoon fine sea salt

　　1/3 cup extra-virgin olive oil

　　1 (8-oz) head frisée (French curly endive), trimmed and torn into bite-size pieces

　　1 teaspoon hazelnut oil or white truffle oil (optional)

　　Special equipment: 6 to 8 wooden skewers

　　

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.