Warm and tender mushroom “scallops,” sharp and tangy grapefruit, earthy sumac, and sweet basil all play together harmoniously in this first-course salad.
Tip
Revive any wilted salad greens by dunking them in a bowl of ice water for about 5 to 10 minutes. Drain and either spin dry in a salad spinner or pat dry with a clean kitchen towel.
Grapefruit and Mushroom “Scallop” Salad
Ingredients
- 4 king oyster mushrooms
- 3 cups (750 mL) hot water
- 3 Tbsp (45 mL) unseasoned rice vinegar
- 2 Tbsp (30 mL) white wine vinegar
- 3 red grapefruits
- 1 Tbsp (15 mL) maple syrup
- Pinch of chili flakes
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 Tbsp (15 mL) lemon juice
- 1 1/2 tsp (7 mL) sumac
- 1/4 tsp (1 mL) Himalayan salt
- 1 Tbsp (15 mL) grapeseed oil
- 2 fresh thyme sprigs
- Freshly ground black pepper, to taste
- 1/3 cup (80 mL) very thinly sliced red onion
- 1 cup (250 mL) radicchio, torn into bite-sized pieces
- 1 cup (250 mL) watercress or baby arugula leaves
- 1 cup (250 mL) baby spinach leaves
- 1/4 cup (60 mL) fresh basil leaves
- 2 Tbsp (30 mL) chopped pistachios
Nutrition
Per serving:
- calories258
- protein8g
- fat14g
- saturated fat2g
- trans fat0g
- carbohydrates30g
- sugars7g
- fibre5g
- sodium176mg
Directions
01
Trim tops and woody bottoms of mushrooms leaving the solid part of stems. Save tops for Vegetable Bourguignon recipe or another use. Cut mushroom stems into medallions about 1 in (2.5 cm) thick and set aside. You should have about 12 u201cscallops.u201d
02
In large bowl, stir together hot water and vinegars. Add mushroom u201cscallopsu201d to vinegar mixture and place small bowl or plate over mushrooms to ensure they stay submerged. Set aside for 30 minutes at room temperature.
03
Meanwhile, using a paring knife, peel 2 grapefruits, removing skin and white pith. Place fine-mesh sieve over bowl. Cut between membranes of grapefruit flesh to make individual segments and let them fall into sieve, allowing bowl to catch any excess juice. Squeeze any remaining juices through sieve. Juice remaining grapefruit through sieve as well. Remove and discard any pits, transfer grapefruit segments to large bowl, and pour grapefruit juice into small saucepan.
04
Place saucepan containing grapefruit juice over medium heat. Add maple syrup and chili and bring mixture to a simmer, stirring often. Allow sauce to simmer and reduce until it has thickened and there is about 1/3 cup (80 mL) left. Set aside to cool to room temperature. Whisk in oil, lemon juice, sumac, and salt.
05
Heat grapeseed oil and thyme in large cast iron skillet over medium heat. Pat mushrooms dry with paper towel before adding to skillet. Cook until browned, about 4 to 6 minutes. Just before turning over, season with fresh ground pepper. Continue cooking until second side is golden brown, about another 4 to 6 minutes. Season again with pepper and remove to plate and keep warm while preparing the salad.
06
To bowl with grapefruit segments, add onion, radicchio, watercress or arugula, spinach, and basil. Pour half of the dressing overtop and toss very gently. Save remaining dressing for another use. Divide salad among serving plates. Top with warm mushroom u201cscallopsu201d and garnish with pistachios. Serve immediately.
READ THIS NEXT
SEE MORE »
Sweet and Sour Brussels Sprout Tempeh Stir-Fry
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Rutabaga Chard Cakes with Smokey Cashew Cream
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
Sweet Potato Breakfast Bowl with Maple Fall Fruit
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
Lentil and Shiitake Mushroom Potato Bake
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!