Herbed Grain Salad With Mushrooms Hazelnuts And Pears Recipes

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HERBED GRAIN SALAD WITH MUSHROOMS, HAZELNUTS AND PEARS



Herbed Grain Salad With Mushrooms, Hazelnuts and Pears image

Instead of the usual Mediterranean flavors, this grain salad has a whiff of Eastern Europe, with dill, hazelnuts and mushrooms. Ripe pear adds juicy and sweet notes. It's great for fall and winter parties, and can be prepared well ahead of time, but wait till the last minute to stir everything together.

Provided by Julia Moskin

Categories     grains and rice, salads and dressings, main course, side dish

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 11

Kosher salt
1 1/2 cups pearl barley or whole grains, like farro
1 big handful (1 cup packed) fresh sorrel or baby spinach, tough stems removed
3/4 cup chopped fresh dill, tough stems removed, plus more for garnish
1 garlic clove, peeled
1/2 cup toasted hazelnuts or walnuts, plus 1/2 cup chopped toasted hazelnuts or walnuts
3/4 cup plus 2 tablespoons olive oil, and more as needed
2 tablespoons white wine vinegar, plus more to taste
Freshly ground black pepper
2 cups (about 6 ounces) diced shiitake, maitake or king oyster mushrooms
1 pear, peeled (if desired), cored and diced

Steps:

  • Bring a large pot of salted water to a boil. Stir in barley and return to a boil. Reduce the heat and cook at a gentle boil until tender but not mushy, 30 to 40 minutes. (Different grains will cook at different rates.)
  • Make the dressing: In a food processor, combine the greens, dill and garlic and process until finely chopped, scraping down the bowl as needed. Add the whole nuts and pulse a few times to coarsely chop. While the motor is running, add the 3/4 cup oil gradually in a slow stream and process until smooth. Add the vinegar, 2 teaspoons salt, 1/2 teaspoon pepper (12 to 16 grinds), and mix. Taste and adjust the seasonings with vinegar, oil, salt and pepper. It should taste bright and rich.
  • Cook the mushrooms: In a wide, medium-size pot, combine the mushrooms and 1/2 cup water. Bring to a boil and cook until the liquid evaporates, about 10 minutes. Stir in the 2 tablespoons oil and cook, stirring occasionally, until mushrooms are completely cooked through and well browned, 5 to 10 minutes more. (The mushrooms will shrink quite a bit.) Remove from the heat and sprinkle with salt.
  • When the barley is cooked, drain it well and return to the pot. Let cool until warm, stirring occasionally. (If the dressing is added when the grains are too hot, it will turn brown and taste "cooked.") Stir in a little oil if needed to prevent sticking. Stir in dressing and set aside, stirring occasionally, to let the grains absorb the dressing, at least 10 minutes.
  • When ready to serve, taste the barley and season again. Gently mix in mushrooms, pear and chopped nuts. Transfer to a serving bowl, garnish with lots of dill, and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 318, UnsaturatedFat 20 grams, Carbohydrate 24 grams, Fat 24 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 224 milligrams, Sugar 4 grams

HAZELNUT AND PEAR SALAD



Hazelnut and Pear Salad image

My husband, daughter and I raise hazelnuts in the Willamette Valley-so this salad is a family favorite. Since our home state of Oregon grows pears and cherries, too, I included them in the recipe I dreamed up. -Karen Kirsch, Saint Paul, Oregon

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 13

1/3 cup plus 1/2 cup chopped hazelnuts, toasted, divided
2 tablespoons plus 1/2 cup chopped red onion, divided
2 tablespoons water
4-1/2 teaspoons balsamic vinegar
4-1/2 teaspoons sugar
1/2 teaspoon salt
1 garlic clove, halved
1/8 teaspoon paprika
1/4 cup olive oil
1 package (5 ounces) spring mix salad greens
1 medium pear, thinly sliced
1/2 cup crumbled Gorgonzola cheese
1/4 cup dried cherries

Steps:

  • For dressing, place 1/3 cup hazelnuts, 2 tablespoons onion, water, vinegar, sugar, salt, garlic and paprika in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream. , In a large bowl, combine salad greens and remaining onion; add 1/2 cup dressing and toss to coat. Divide among six salad plates., Top each salad with pear, cheese, cherries and remaining hazelnuts; drizzle with the remaining dressing.

Nutrition Facts : Calories 272 calories, Fat 22g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 332mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 4g fiber), Protein 5g protein.

GRAIN SALAD RECIPE



Grain Salad Recipe image

Provided by Gail Poll

Number Of Ingredients 11

Kosher salt
1 ½ cups pearl barley or whole grains, like farro
1 big handful (1 cup packed) fresh sorrel or baby spinach, tough stems removed
¾ cup chopped fresh dill, tough stems removed, plus more for garnish
1 garlic clove, peeled
½ cup toasted hazelnuts or walnuts, plus 1/2 cup chopped toasted hazelnuts or walnuts
¾ cup plus 2 tablespoons olive oil, and more as needed
2 tablespoons white wine vinegar, plus more to taste
Freshly ground black pepper
2 cups (about 6 ounces) diced shiitake, maitake or king oyster mushrooms
1 pear, peeled (if desired), cored and diced

Steps:

  • Bring a large pot of salted water to a boil. Stir in barley and return to a boil. Reduce the heat and cook at a gentle boil until tender but not mushy, 30 to 40 minutes. (Different grains will cook at different rates.) Make the dressing: In a food processor, combine the greens, dill and garlic and process until finely chopped, scraping down the bowl as needed. Add the whole nuts and pulse a few times to coarsely chop. While the motor is running, add the 3/4 cup oil gradually in a slow stream and process until smooth. Add the vinegar, 2 teaspoons salt, 1/2 teaspoon pepper (12 to 16 grinds), and mix. Taste and adjust the seasonings with vinegar, oil, salt and pepper. It should taste bright and rich. Cook the mushrooms: In a wide, medium-size pot, combine the mushrooms and 1/2 cup water. Bring to a boil and cook until the liquid evaporates, about 10 minutes. Stir in the 2 tablespoons oil and cook, stirring occasionally, until mushrooms are completely cooked through and well browned, 5 to 10 minutes more. (The mushrooms will shrink quite a bit.) Remove from the heat and sprinkle with salt. When the barley is cooked, drain it well and return to the pot. Let cool until warm, stirring occasionally. (If the dressing is added when the grains are too hot, it will turn brown and taste "cooked.") Stir in a little oil if needed to prevent sticking. Stir in dressing and set aside, stirring occasionally, to let the grains absorb the dressing, at least 10 minutes. When ready to serve, taste the barley and season again. Gently mix in mushrooms, pear and chopped nuts. Transfer to a serving bowl, garnish with lots of dill, and serve warm or at room temperature.

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Top Asked Questions

How do you make salad dressing with hazelnuts and onions?
For dressing, place 1/3 cup hazelnuts, 2 tablespoons onion, water, vinegar, sugar, salt, garlic and paprika in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream. In a large bowl, combine salad greens and remaining onion; add 1/2 cup dressing and toss to coat.
What is in the New York Times grain salad?
Julia Gartland for The New York Times. Food Stylist: Barrett Washburne. Instead of the usual Mediterranean flavors, this grain salad has a whiff of Eastern Europe, with dill, hazelnuts and mushrooms. Ripe pear adds juicy and sweet notes.
What do you put in grain salad?
A deliciously nutty grain salad that works just as well as a stuffing or dressing. This grain salad is all about contrast. While the wild rice, toasted pecans, and celery offer their nutty flavors, dried cranberries and pickled apples swoop in with tart elements.
How to cook beet arugula salad with hazelnuts?
Pear & Roasted Beet Arugula Salad with Hazelnuts is a springtime dream come true! Preheat oven to 425 degrees Fahrenheit. Toss chopped beets with olive oil, salt and pepper on a parchment lined baking sheet or in a cast iron skillet . Bake for 35-40 minutes tossing halfway. Remove from oven and allow to cool slightly.

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