Autumn Salad with Hazelnuts, Fried Mushrooms & Yoghurt-Nut Dressing

Name: Autumn Salad with Hazelnuts, Fried Mushrooms & Yoghurt-Nut Dressing
Ingredients: 2 tbsp (approx. ⅛ cup) white wine vinegar; 75 g (2½ oz) spinach leaves; 2 spring onions (scallions), cut in rounds; 100 g (4 oz) mixed salad leaves; 15 g (½ oz/1 tbsp) hazelnuts; 100 ml (approx. 3 fl oz/½ cup) white wine vinegar; 10 g (⅓ oz/2 teaspoons) pine nuts; 15 g (½ oz/1 tbsp) walnuts; 1 tbsp honey; freshly ground pepper and salt; 2 tbsp (approx. ⅛ cup) olive oil; 4 small artichokes, or 1 tin artichoke hearts, quartered; 125 g (4 oz/½ cup) yoghurt; 75 ml (2½ fl oz/⅓ cup) walnut oil or as much as needed; ½ lemon; 250 g (8 oz/2⅔ cups) mixed forest mushrooms, cut up or torn

Preparation info

Difficulty
Easy

Appears in

Home Made

By Yvette van Boven

Published 2011

About

Ingredients

4 small artichokes, or 1 tin artichoke hearts, quartered
½ lemon
100

Lunch
Salad
Side dish
Gluten-free
Vegetarian
Autumn

Method

Cut off the tips of the artichokes. Peel away the hard outer leaves. Using a sharp knife, trim away the base and stem.

Rub with lemon. Cook in boiling water until done, approx. 25 minutes. Scoop from the pot and rinse in cool water. Quarter. Mix the salad with the spinach leaves and arrange over four plates. Cover with the artichoke hearts.

Heat the olive oil in a frying pan. Br