A warm mushroom vinaigrette tops a deliciously refreshing kale and mushroom salad.
I love the contrast of warm and cold in a salad, a little yin and yang to tantalize the taste buds. I, especially, love warmth in a salad during the cold, winter months. I don’t often crave salads in the winter. I want the heat of food to warm my body and soul. However, I love kale in a salad and winter is the best season for kale. So what is a girl to do? Use kale in a warm salad; that is what. So here is my masterpiece, (Ok a little over the top description) Warm Mushroom Salad with Kale and Blueberries.
I am the kind of person that hunts out exotic mushrooms. I think I have “scored” when I find Hen of the Woods or Enoki mushrooms. I have been on a losing streak finding Hen of the Woods but I scored some Enoki mushrooms. Now I had to pin down one recipe to use them in. There were so many possibilities but I set my heart on warm mushroom salad. I could just visualize some lovely browned mushrooms with a little hint of acidity cutting through the sweetness of some blueberries and crunchy, heartiness of kale.
The key to this salad would be the preparation of the mushrooms. Enoki mushrooms are pretty expensive so I had bought some baby bellas (cremini mushrooms) to beef up the salad. Patience is the key to cooking mushrooms. I like them nicely browned on each side with a little bit of crispness. The way to achieve a perfectly cooked mushroom is a hot pan and leave them alone. Cook it just like you would sear meat. You need a scorching hot pan and a little time. Don’t flip the mushrooms over until they are properly browned. Turn them once; that is it. While the mushrooms are browning, you can prepare the rest of the salad. Spoon the warm mushrooms over the kale when you are ready to serve. Bon Appetit.
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