Grilled Mushroom Salad with Toasted Almonds

By moninikole

Note: You can make the marinated grilled mushrooms well ahead of time. In the summer, grill the mushrooms outside. In the winter, char them on a stovetop grill pan or, in a pinch, a hot cast-iron pan.

Ingredients

• 7 ounces shiitake mushrooms
• 1 clove garlic, finely grated
• 7 tablespoons extra virgin olive oil
• fine sea salt
• freshly ground black pepper
• 2 teaspoons sweet paprika
• 1/2 cup almonds, slivered or sliced
• 1 tablespoon salted butter
• 2 tablespoons fresh lemon juice
• pinch sugar
• 10 cups mesclun greens

Preparation

Step 1

Trim and discard mushroom stems. Wipe caps with a damp cloth. Combine garlic, 3 tablespoons oil, ¼ teaspoon salt, and 1 teaspoon paprika in a medium bowl. Add mushroom caps, toss, and marinate at least 20 minutes and up to 2 hours.

To toast almonds, combine nuts with 1 tablespoon oil, butter, 1/8 teaspoon salt, and ¼ teaspoon pepper in a small pan. Cook over medium-low heat, stirring, 5 minutes, until almonds turn golden-brown and crisp.

Preheat a grill or a cast-iron grill pan over medium-high heat. Grill mushrooms, starting gill side down, about 7 minutes, until cooked through and well-marked on both sides. Drop back into marinating bowl to catch any juices, transfer to a cutting board, chop roughly, and return to bowl. Add lemon juice, sugar, remaining 1 teaspoon paprika, remaining 3 tablespoons oil, and salt and pepper to taste.

Just before serving, pile greens into a serving bowl and season lightly with salt and pepper. Scatter over almonds and toss with mushrooms and dressing to lightly coat.