Kale Salad + Walnuts, Citrus And Simple Roasted Mushrooms

Serves 4 | Prep Time: 10 minutes | Cook Time: 10 minutes

A simple fall salad. The warm mushrooms in the salad is a game changer. If you’re sick of kale, go for some radicchio and arugula.

Ingredients

1 bunch lacinato kale
1 head nice fresh lettuce, chopped
Cucumber, sliced
1/2 cup toasted walnuts, roughly chopped
Citrus; like orange, clementine or grapefruit, segmented
1 pound Trumpet mushrooms (or any kind you fancy)
Tamari and lemon juice

For the dressing:

3 tablespoons apple cider vinegar (ACV)
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 teaspoon wholegrain mustard
6 tablespoons (90g) extra virgin olive oil
Kosher salt and freshly ground black pepper to taste

Chef Tips

Preparation

Step 1 (for the dressing)

Combine all the ingredients in a bowl and whisk to combine. Season to taste.

Step 2 (for the salad)

Combine all the ingredients in a bowl except the mushrooms. Set aside.

Step 3 (for the mushrooms)

Heat a cast iron skillet over medium-high heat. Add a tablespoon of olive oil to the pan and lay the mushrooms down in one single layer (you may have to repeat this depending on how much mushrooms you have). Do not disturb the mushroom in the first minute. The heat will coerce the natural water present in the liquid and help to start to develop flavor.

Move the mushrooms a little to help distribute the heat a little. If the mushroom look a little dry add a little more olive oil. When the mushrooms start to look golden brown and glossy now you can season with a little salt. Off the heat add a dash of tamari and a good squeeze of lemon juice. Taste one for seasoning.

Step 4

To finish season the salt with salt and pepper. Dress with as much dressing as you enjoy. Plate the salad on a nice platter and evenly distribute the mushrooms all over.