Mixed mushroom, scallion, and orange salad
How to make Mixed mushroom, scallion, and orange salad recipe - 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. Mixte aux champignons, l'oignon vert et salade d'orange recette
SERVES 4
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
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)
Method:
1 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.
2 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.
3 When ready to serve, toss in the spinach and basil leaves, and more of the dressing. Taste and season again, if needed. Serve immediately.
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| Mixed mushroom, scallion, and orange salad |
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