30 minutes
A fresh and elegant starter featuring thinly sliced white mushrooms, topped with celery leaves, matchsticks, chives, and roasted hazelnuts, all drizzled with a lemon-olive oil dressing.
Hazelnuts, Roasted and skinned
cups
White Mushrooms, Thinly sliced
0 oz
Celery Leaves, Lightly packed
cups
Celery Rib, Cut into 1-inch matchsticks
each
Chives, Finely chopped
tablespoons
tablespoons
to taste
to taste
1. Roast Hazelnuts
Preheat the oven to 375°F. Place the hazelnuts on a pie plate or a rimmed baking sheet and bake them for about 12 minutes until nicely browned and the skins have blistered. Let them cool, then rub with a kitchen towel to remove most of the skins.
2. Chop Hazelnuts
After the hazelnuts have been skinned and cooled, roughly chop them using a knife on a cutting board.
3. Arrange Mushrooms and Celery
Arrange the thinly sliced white mushrooms on four individual plates or one large serving platter. Scatter the celery leaves and matchstick-cut celery rib over the mushrooms. Sprinkle the finely chopped chives on top.
4. Prepare Dressing
In a small bowl, combine the extra-virgin olive oil and fresh lemon juice. Drizzle this dressing over the arranged mushrooms and celery. Season with kosher salt and freshly ground black pepper.
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