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Author Notes: Gingerroot's wilted kale and shitake mushroom salad has inspired me to create a major variation. So here it is. This was so good I had to make it two nights in a row, adding a bed of lettuce the second night. A 3 minute egg and crusty bread would make this a whole meal. —Sagegreen
- 2 tablespoons olive oil
- 1 clove of garlic, peeled and sliced
- 1 shallot, minced
- 1-2 teaspoons grated ginger
- pinch of fresh milled mixed peppercorns
- 4 ounces oyster mushrooms
- 1 tablespoon white or black sesame seeds
- 1 Belgian endive, leaves separated and cut into 2 inch sections
- 1 marinated white anchovy fillet, cut into small segments
- 1/2 Meyer lemon
- pinch of Maldon salt flakes
- 1 handful cilantro or chopped flat leaf parsley leaves
- 1 scallion, chopped on a diagonal
- drizzle of white truffle oil
- a bed of red or green leaf lettuce
- a dusting of Parmigiano-Reggiano, optional
- Heat the olive oil. Saute the garlic and shallot until golden. Stir in the ginger and pepper. Break up the oyster mushrooms and add these next. Cook for 1 minute on one side and turn over to cook for another minute. Add the sesame seeds to toast.
- Add the anchovy sections and cut endive leaves to wilt gently. Squeeze the juice of the lemon over these. Take off heat. Season with the Maldon salt flakes.
- Add the fresh cilantro leaves or chopped parsley and scallions. Plate the salads on a bed of red or green leaf lettuce, which will just gently wilt. Wring the last drops of juice from the lemon across the salad. Drizzle the truffle oil delicately on top and pinch yourself. This is not a dream. Dust with a little grated cheese if you like.
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Put cake on a pedestal.