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Mushroom and Potato Salad with Toasted Garlic Recipe

Cookstr
Course: Side Dish
Total Time: Under 1 Hour
Skill Level: Easy
Cost: Inexpensive
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 Mushroom and Potato Salad with Toasted Garlic

Photo by: Joseph DeLeo

Radishes, fresh spinach, and cremini turn potato salad into a dressy affair. This recipe comes from Etienne Merle, a chef/restaurateur we’ve befriended for his Santa Claus-like twinkle and his enthusiasm for all things food-related. The salad can be made in advance and its components combined just before serving.

Yield: Serves 4

INGREDIENTS

  • 1 pound cremini or button mushrooms, cleaned and stems cut flush with the caps
  • Sea or kosher salt and freshly ground black pepper
  • 10 tablespoons olive oil
  • 1½ pounds large (about 4) red-skinned potatoes
  • 1 bunch (1 pound) spinach, tough stems removed, rinsed thoroughly, dried, and cut into ½-inch strips
  • 8 medium red radishes, trimmed and sliced very thin
  • 2 tablespoons red wine vinegar
  • 1 tablespoon mirin
  • 1 tablespoon  Mushroom Soy Sauce  or good-quality brewed soy sauce

  • 1 bunch fresh flat-leaf parsley, leaves only, washed, dried, and coarsely chopped
  • 3 large cloves garlic, thinly sliced
  • ½ teaspoon sesame seeds
  • ¼ teaspoon green or pink peppercorns

Directions

1. Preheat the oven to 400°F.

2. Place the mushrooms in a large bowl. Season them generously with salt and pepper and drizzle with 2 tablespoons olive oil. Toss until the mushrooms are lightly coated with oil. Arrange the mushrooms, stem side down, on a baking sheet and roast until deep golden brown and tender, about 15 minutes, remove and cool the mushrooms.

3. Place the potatoes in a large saucepan of cold water. Add ½ teaspoon of salt and bring to a boil. Cover, reduce the heat, and cook until the potatoes are tender but still firm when tested with a paring knife, about 30 minutes, depending upon their size. Drain and let stand just until cool enough to handle.

4. Cut the mushroom caps into quarters and place in a large bowl. Add the spinach and radishes. Combine 6 tablespoons of the remaining oil, vinegar, mirin, soy sauce, and parsley in a small jar with a tight-fitting lid. Shake vigorously to mix and pour over the spinach mixture. Toss well, cut the potatoes into ½-inch dice, add to the bowl, and toss well. Cool to room temperature.

5. Heat the remaining 2 tablespoons olive oil in a very small skillet or saucepan over low heat. Add the garlic and cook, shaking the skillet occasionally, until the garlic is golden brown, about 2 minutes. Spoon the garlic and oil over the salad.

6. To serve, place the sesame seeds and peppercorns in a peppermill and grind a generous amount over the salad. Or place the sesame seeds and peppercorns on a flat surface and crush them lightly with the bottom of a small, heavy saucepan, then sprinkle the mixture over the salad. Toss the salad lightly and serve.


© 2000 Amy Farges

Editor's Note

Nutritional information includes 1/8 teaspoon of added salt per serving. Nutritional information does not include Mushroom Soy Sauce. For nutritional information on Mushroom Soy Sauce, please follow the link above.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

491kcal (25%)
387mg (16%)
38g
7g
35g (54%)
0g
5g (24%)
25g
4g
0mg (0%)
4g
10g
127mg
1657mg
462mcg RAE (15%)
81mg (136%)
140mg (14%)
5mg (30%)
FROM THE KITCHEN OF...

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