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.

Mixed mushroom, scallion, and orange salad