Northwest Forest Salad (Print)

A vibrant blend of wild mushrooms, nuts, berries, and fresh herbs with a tangy olive oil dressing.

# Components:

→ Roasted Mushrooms

01 - 10.5 oz wild mushrooms (chanterelles, morels, or cremini), cleaned and trimmed
02 - 2 tablespoons extra-virgin olive oil
03 - 1/2 teaspoon flaky sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1 teaspoon fresh thyme leaves, stripped

→ Nut and Berry Cluster

06 - 2 oz raw hazelnuts, roughly chopped
07 - 1.5 oz raw walnuts, broken into pieces
08 - 2.8 oz fresh blackberries
09 - 2.1 oz fresh blueberries
10 - 1 tablespoon honey or maple syrup
11 - Pinch of sea salt

→ Mossy Herb Base

12 - 1 oz fresh curly parsley, leaves only
13 - 0.7 oz fresh dill fronds
14 - 0.7 oz fresh chervil or tarragon, leaves only
15 - 0.5 oz fresh chives, finely snipped

→ Dressing

16 - 2 tablespoons extra-virgin olive oil
17 - 1 tablespoon aged balsamic vinegar
18 - 1 teaspoon Dijon mustard
19 - 1 teaspoon wildflower honey
20 - 1/4 teaspoon sea salt
21 - 1/8 teaspoon cracked black pepper

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss mushrooms with olive oil, sea salt, black pepper, and thyme. Spread in a single layer, spaced apart. Roast for 17 to 20 minutes, stirring halfway, until golden and edges crisp. Remove and cool on sheet.
02 - While mushrooms roast, spread hazelnuts and walnuts on a separate baking tray. Toast in the oven at 425°F for 5 to 6 minutes, shaking halfway. Remove promptly to cool to prevent burning.
03 - Wash and thoroughly dry parsley, dill, chervil (or tarragon), and chives. Tear the herbs into bite-sized pieces by hand and combine with chives in a bowl. Toss gently to create a fluffy, moss-like mixture. Arrange in dense clumps on a serving platter.
04 - Combine toasted nuts, blackberries, and blueberries in a bowl. Drizzle with honey or maple syrup and sprinkle sea salt. Toss gently to maintain berry integrity and coat nuts. Arrange in irregular clumps atop the herb base.
05 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, sea salt, and cracked black pepper until emulsified and glossy. Adjust seasoning to balance tanginess and sweetness.
06 - Nestle roasted mushrooms in clusters among the nut and berry mounds on the herb base. Drizzle dressing selectively over mushrooms and nut clusters. Serve immediately without tossing to preserve texture and presentation.

# Expert Advice:

01 -
  • The earthiness of wild mushrooms paired with tart berries creates a flavor complexity that makes you close your eyes between bites.
  • It looks like you spent hours foraging when it truly comes together in under an hour.
  • The contrast of crispy toasted nuts against tender herbs and mushrooms feels sophisticated enough for dinner guests but humble enough for a quiet lunch alone.
02 -
  • Never soak wild mushrooms—they'll absorb water like a sponge and lose every delicate flavor you're after. A damp brush or cloth is all they need.
  • The "forest floor" look isn't just presentation; it's what makes this salad work. Tossing it like a regular salad breaks the texture contrast and mixes flavors in ways that diminish the whole dish.
  • Temperature matters more than you'd think. Warm or room-temperature mushrooms against crisp nuts and fresh herbs create this electric textural dialogue.
03 -
  • Invest in a good quality balsamic vinegar—it transforms the dressing from nice to memorable.
  • Toast your nuts in a cast iron skillet on the stovetop if you prefer more control; you can watch them closely and remove them the exact moment they're perfect.
  • If your mushrooms release liquid while roasting, drain it before assembly; too much moisture will make the herbs wilt.
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