Summer Salad Series Part 3

Jul 01, 2023

While mushrooms are often an addition to a tossed salad, it’s unusual to have mushrooms as a salad’s star. But that didn’t stop me from creating a salad around a bagful of the cremini variety I hand picked at Whole Foods. I couldn’t resist the overflowing bin of these fresh fungi as I strolled by with my shopping cart. I didn’t have a menu plan yet, but knew that I would figure out what to do with the more than dozen extra-large brown orbs when I got home. Par for the course for my recipe creating.

Once back in my kitchen, I contemplated marinating them. But that would mean waiting a few days to eat them and I didn’t want to wait. Plus, mushrooms that size would require an awfully large vessel to hold them. It didn’t seem practical.

I wondered if I simply sliced and tossed in a good garlicky dressing with a sprinkling of truffle salt would these mushrooms make for a good summer salad as part of my summer salad series. The verdict? Oh, yeah!! Better than I had imagined while creating the recipe. A totally different kind of salad than the usual tossed crisp greens, creamy slaws and fruit forward compotes. Earthy and meaty, with a pop of vinegar and garlicky bite, this mushroom salad was almost like an entree. And truth be told, it could be a main dish, as mushrooms are a good source of protein while being low in carbohydrates and fat. The truffle salt brought it all together. I highly recommended investing in a jar.

Here are some tips for getting the best results for this salad:

Try this unusual salad if you’re a mushroom lover like me.

Next week will be another yummy summer salad using quinoa, a wonderful grain that cooks up quickly. ‘Til then, keep staying cool!

Garlicky Cremini Mushroom Salad with Truffle Salt

1 dozen large cremini mushrooms, cleaned and sliced thin, then cut in halfGarlic sherry vinaigrette (recipe follows)1/4 cup chopped Italian parsleyTruffle salt to taste

Make the dressing and let the flavors develop while you clean and slice the mushrooms and clean and chop the fresh parsley.

In a large mixing bowl, gently toss the mushrooms with dressing to taste.

Add the parsley and gently toss again.

Put in a serving bowl and top with truffle salt to taste.

Serve extra truffle salt on the side

Garlic Sherry Vinaigrette:1/4 cup sherry wine vinegar1 1/4 tsp fine sea salt1/4 tsp Dijon mustard2 large cloves garlic, minced1/3 -1/2 cup buttery extra virgin olive oilFresh cracked black pepper

In a small mixing bowl, dissolve the salt in the vinegar. Whisk in the mustard and the garlic. Slowly whisk in 1/3 cup olive oil. Taste for seasoning. Add more oil if too vinegary for your taste. Add cracked pepper to taste.

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