Mushroom Salad Topped
Ingredients
- 1 pound frieda’s sunchokes®, cleaned and cut into 1/4-inch slices
- olive oil
- kosher salt
- freshly ground black pepper
- 3 frieda’s shallots; slice 2 into rings; mince third to make 1 tablespoon
- 8 ounces dried hibiscus flower
- 1 cup apple cider vinegar
- 8 ounces maitake mushrooms, torn or cut into large pieces
- 2 cups cooked farro
- 1/2 cup pecans
- 1 bag baby kale
- 1 tablespoon sherry vinegar
- 1/2 tablespoon honey
- 1 tablespoon water
- 1 tablespoon frieda’s meyer lemon zest
- pinch of kosher salt and black pepper
- 1 tablespoon grapeseed oil
- 1/4 cup of freshly shaved manchego cheese
Preparation
Preheat oven to 375 degrees
In large bowl, combine sunchokes®, 2 tablespoons olive oil and kosher salt to taste
On large baking sheet, spread evenly in single layer
Roast 30 minutes or until edges are golden brown
In small stockpot, combine apple cider vinegar and hibiscus flower
Bring mixture to boil and strain solids through fine mesh strainer
In small bowl, combine shallot rings and hibiscus pickling juice
Leave shallots in pickling juice 30 minutes, then strain
Heat 2 tablespoons olive oil in large skillet over medium-high heat until just beginning to smoke
Arrange mushrooms in skillet in single layer and cook, undisturbed, until undersides are golden brown, about 3 minutes
Season mushrooms with salt and pepper, toss, then continue to cook until golden brown all over, about 5 minutes
Transfer mushrooms to bowl and set aside
To make sherry vinaigrette, add sherry vinegar, honey, minced shallots, water, meyer lemon zest, and pinch of kosher salt and black pepper into large mixing bowl
Slowly whisk in oil a little bit at a time until mixture binds together or emulsifies
Add farro and mix until well incorporated
Add mushrooms, pecans, kale and pickled shallots (reserving a few for garnish) to bowl
Toss well
Top salad with sunchokes®, reserved pickled shallots and shaved manchego
Best served at room temperature