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
Details
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.
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