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


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

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  • 4 small artichokes, or 1 tin artichoke hearts, quartered
  • ½ lemon
  • 100 g (4 oz) mixed salad leaves
  • 75 g ( oz) spinach leaves
  • 2 tbsp (approx. cup) olive oil
  • 250 g (8 oz/2⅔ cups) mixed forest mushrooms, cut up or torn
  • 2 tbsp (approx. cup) white wine vinegar
  • 1 tbsp honey
  • 2 spring onions (scallions), cut in rounds
  • 15 g (½ oz/1 tbsp) hazelnuts
  • 15 g (½ oz/1 tbsp) walnuts
  • 10 g ( oz/2 teaspoons) pine nuts

For the dressing

  • 1 tbsp honey
  • 100 ml (approx. 3 fl oz/½ cup) white wine vinegar
  • 125 g (4 oz/½ cup) yoghurt
  • 75 ml ( fl oz/ cup) walnut oil or as much as needed
  • freshly ground pepper and salt


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. Briefly sauté the mushrooms, sprinkle with salt and pepper and add the vinegar.

Pour a tablespoon of honey over the mixture and briefly sauté. Fold in the spring onion rounds. Spread the mushrooms over the salad. Wipe the pot clean and swiftly roast the nuts. Sprinkle them over the salads.

Beat the dressing by dissolving the honey in the vinegar and folding in the yoghurt. Lastly, add the walnut oil and beat into a nice thick dressing. Season with salt and pepper and pour over the salads.

Serve immediately with tasty bread.