Mixed Mushroom, Scallion, and Orange Salad
Mushrooms, scallions, and oranges put a twist on a typical salad.
Prep Time: 15M
Serves: Serves 4
- 9oz (250g) mushrooms, such as cremini and shiitake, stemmed and sliced
- pinch of crushed hot red pepper flakes
- 1 bunch of scallions, sliced
- 1-2 oranges, depending on size, peeled, cut into segments (reserving the juices for the dressing), pith and seeds discarded
- 2 handfuls of fresh baby spinach leaves
- handful of fresh basil leaves, torn or cut into thin strips (see Cook's Notes)
For the dressing
- 1/3 cup (90ml) extra virgin olive oil
- 3 tbsp cider vinegar
- pinch of sugar
- 1 tsp whole grain mustard
- sea salt and freshly ground black pepper
- To make the dressing: Combine the olive oil and vinegar in a small bowl and whisk until blended. Add a little of the reserved orange juice, along with the sugar and mustard. Season with salt and pepper; whisk again, and taste. Add a little more orange juice if needed. Let the dressing stand for a few minutes, to blend the flavors.
- To make the salad, put the mushrooms in a large bowl. Add the pepper flakes and drizzle in a little of the dressing. Toss to coat lightly. Let stand for 10 minutes, then gently mix in the scallions and orange segments.
- When ready to serve, toss in the spinach and basil leaves, and more of the dressing. Taste and season again, if needed. Serve immediately.
- Basil leaves are best torn, rather than chopped, as they tend to bruise easily. Alternatively, stack several leaves and roll tightly like a cigar; then, with a sharp knife, cut crosswise into thin strips.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!