Think: the most delicious roasted mushrooms, massaged Tuscan kale, hearty farro and comforting lentils wrapped up in a whisk-licking worthy Caesar-ish dressing. That’s a mouthful to say, but it’s a very delicious bite. Promise! I’ve written this recipe to serve four, with the idea being you eat two tonight and have enough leftovers for two lunches tomorrow. But really, you can eat the whole thing yourself, idc — the mushrooms are seriously so good, I know I could!
Equipment
Here’s everything you need to make my warm mushroom and kale salad at home:
- sheet tray
- small pot
- chef’s knife
- cutting board
- salad spinner or colander and dish towel
- can opener
Get the full ingredients list and instructions below!
Cooking Tips
- Roasting has quickly become my favourite method for cooking mushrooms. They quickly release their moisture in a high-heat oven, leaving you with a meaty, chewy texture that’s seriously addicting. It’s a little easier, and definitely more hands-free, than pan-frying.
- If you’re not a fan of ricotta, or don’t feel like buying a whole tub this week, opt for parmesan! Use a vegetable peeler to cover the top of the salad with a generous sprinkling of thin parm slices. You’ll seriously be in heaven. Similarly, if you can’t find farro, use wild or brown rice instead.
- Not sure if this alone will fill you (or your partner…) up? Serve it with your favourite protein, like my yogurt-marinated chicken or, if you’re feeling fancy, pan-fried strip steak with blistered shishitos.
Warm Mushroom and Kale Salad
With a whisk-licking good Caesar-inspired dressing
Ingredients
Method
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Using your hands tear 600g oyster mushrooms into bite-sized pieces. Transfer to the baking sheet and cover with 1/2 tsp salt, fresh cracked black pepper and a generous drizzle of olive oil. Toss to evenly coat, then roast for 30 minutes, or until deep golden brown and reduced in size by about 1/2.
- Next, cook 1 cup farro by following package instructions. While you wait, remove the kale leaves from stems and roughly chop, then thoroughly wash and dry using a a salad spinner. Set aside.
- Grate 1 garlic clove into a large bowl. Add 2 anchovy fillets, then, without being fussy, use a whisk to crush them into small pieces. To the bowl add 1 tbsp dijon, juice of 1/2 a lemon, 3 tbsp Greek yogurt, 1 tbsp maple syrup and several cracks of black pepper. Whisk together until combined. Slowly drizzle in 1/3 cup olive oil, while continuously whisking, until emulsified. Taste and adjust seasoning.
- Add your kale to the bowl, along with cooked farro and drained lentils. Toss to coat, then top with roasted mushrooms. Serve with more cracked black pepper, and some ricotta or parmesan for serving!