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Recipe Detail Page
Crispy Mushroom Salad with Baby Kale & Truffle Pecorino
Holiday 2022
Mushrooms with a low water content can get wonderfully crispy in the oven. Here, they star in a salad with hearty kale, fragrant truffle cheese and a sweet-tart dressing. If you can’t find truffle Pecorino, substitute Tuscan-style Pecorino plus a tiny drizzle of truffle oil. To toast pine nuts, place them in a small frying pan over medium heat, stirring occasionally, for about 5 minutes.
Serves 6
LEMON-BALSAMIC DRESSING
1/2 cup (125 mL) extra virgin olive oil
3 tbsp (45 mL) good-quality balsamic vinegar
2 tbsp (30 mL) fresh lemon juice
1 tbsp (15 mL) minced shallot
Salt and freshly ground pepper to taste
1/2 cup (125 mL) extra virgin olive oil, plus more for brushing
1 1/2 lbs (680 g) mixed mushrooms (maitake, shiitake, oyster), torn or cut into large pieces
8 sprigs thyme
4 cloves garlic, unpeeled, lightly crushed
Salt and freshly ground pepper to taste
1 container (140 g) washed baby kale
4 oz (115 g) truffle Pecorino
2 tbsp (30 mL) pine nuts, toasted
1. For the dressing, combine ingredients in a 1-cup (250-mL) lidded glass jar. Cover tightly and shake well. (Dressing will keep, refrigerated, up to 1 week. Shake before using.)
2. Arrange racks in top and bottom thirds of oven. Preheat to 400°F (204°C).
3. Brush two baking sheets with oil. Divide mushrooms, thyme and garlic between trays. Brush mushrooms all over with oil, using 1/4 cup (60 mL) per tray. Season with salt and pepper. Roast 15 minutes. Remove from oven and flip mushrooms. Return to oven on opposite racks. Roast until brown and crispy, another 10 minutes. Remove from oven.
4. Place a small handful of kale on each of six plates, saving rest for another use. Lightly season with salt and pepper. Drizzle some dressing overtop, saving rest for another use. Top with mushrooms. Using a Y peeler, shave a little cheese over each salad. Sprinkle with pine nuts. Serve immediately.
Serves 6
