Warm Mushroom and Winter Green Salad on Baguette Toast
from Daniel Clayton of Nibblers Eatery & Wine Bar
This recipe was demonstrated at CUESA's Market to Table programs on November 8, 2008.
Serves 6
INGREDIENTS:
Salad
12 yellow pencil carrots, washed
1 pound Maitake/Hen of the Woods mushrooms
1 pound Asian greens (tatsoi, mizuna, baby chard)
2 baby dime leeks, thinly sliced, floated in water to remove dirt and strained
2 teaspoons Manzanilla extra virgin olive oil
Sea salt and cracked black pepper, to taste
1 small crock whole milk yogurt
Sherry vinaigrette
Baguette toasts
Sherry Vinaigrette
1 baby red torpedo onion, thinly sliced
4 tablespoons each Italian parsley & cilantro, minced
4 tablespoons aged sherry vinegar
Juice of 1 Satsuma mandarin
1/4 cup Manzanilla extra virgin olive oil
1/4 teaspoon unbleached sugar
Sea salt and cracked black pepper, to taste
Toast
2 sweet baguettes, sliced ½-inch on the bias
Extra virgin olive oil
Rosemary salt
PREPARATION:
For the Salad
- Heat a grill or grill pan. Toss carrots with 1 teaspoon oil, season with salt and pepper and grill until just tender.
- Gently pull mushrooms apart. Heat sauté pan over high heat; drizzle in 1 teaspoon olive oil. Add mushrooms, toss to coat and let brown for two minutes. Stir lightly and let cook for one minute. Add leeks and cook for three minutes, stirring gently. Stir in greens and cook for an additional two minutes. Add grilled carrots; toss. Add 4 tablespoons vinaigrette, toss, taste for seasoning and adjust as needed.
- Put 4 pieces of toast on each plate and put a mound of the mushroom salad on top of toasts. Garnish with small dollops of yogurt to serve.
For the Vinagrette
Macerate onion and herbs in vinegar for 10 minutes. Slowly whisk in juice and olive oil into a fine emulsion. Lightly season with sugar, salt and pepper; taste and adjust as needed.
For the Toast
Brush baguette slices with olive oil, sprinkle with rosemary salt. Grill over medium heat, or bake at 400 degrees on perforated pan until lightly crisp. Let cool.