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Wild Mushroom Salad with Black Walnut Mustard Dressing

Wild Mushroom Salad with Black Walnut Mustard Dressing
The aromatic black walnuts, with their distinctive flavor are a magic companion to the earthy mushrooms. An unusual salad made extra special with flavors of honey, bitter greens, lemon...an extravaganza of flavors that are unforgettable.

This recipe is adapted from one by the Chef John Ash.
Ingredients:

For the Honey-Lemon Vinaigrette:
6 tablespoons rice vinegar
4 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped shallot
4 tablespoons fine quality honey
4 tablespoons extra virgin olive oil

For the Black Walnut Mustard Dressing:
2 teaspoons poached garlic
2 tablespoons shallots, chopped fine
¼ cup extra-strong chicken stock
1 tablespoon Dijon mustard
½ cup black walnut oil
1 teaspoon fresh lemon juice
Sea salt & freshly ground black pepper

For the Mushrooms:
3 tablespoon clarified butter or extra virgin olive oil
1½ pounds wild fresh Chanterelle mushrooms
Sea salt & freshly ground black pepper

For the Salad:
8 cups loosely packed mixed greens such as arugula, cress, or tat soi
honey lemon vinaigrette
black walnut mustard dressing

For the Garnish:
fresh dill sprigs
capers
1/2 cup toasted black walnut pieces shaved Parmesan



Directions:


Lemon-Honey Vinaigrette:

Whisk all the ingredients together and store covered and refrigerated.
 

 

Black Walnut-Mustard Dressing:

To prepare the garlic in the dressing, place the unpeeled cloves in a small saucepan and cover them with about one inch of cold water.

Bring to a boil, drain and repeat the process 2 more times. Remove the husks from the garlic.

Add the garlic, the shallots, and the chicken stock to a blender and process until smooth.

Add the mustard. Slowly pour the oil into the mixture with the motor running, until the dressing is smooth and thick.

Stir in the lemon juice and then season with salt and pepper.

 

Store the mixture covered in the refrigerator until it's ready to use.
 

Mushrooms:

Heat the clarified butter in a large sauté pan and cook until barely tender and still holding their shape.

Season with salt and pepper, set aside, and keep them warm.

Assembly:

Toss the greens with some of the honey lemon vinaigrette.

Arrange on plates with the mushrooms. Spoon the black walnut- mustard dressing around and garnish with dill sprigs, fried capers, and cheese.

Sprinkle toasted black walnuts on top.

 

This makes about 6 servings.



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