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French Green Salad with Basil Shiitake

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Submitted by arvinderin

French green salad with butter lettuce, spinach, and sauteed shiitake mushrooms in a lemon-Dijon vinaigrette topped with fresh basil. An elegant, earthy side salad.

YIELD

5 servings

PREP

20 min

COOK

30 min

READY

50 min

Tender butter lettuce and spinach leaves tossed in a whisked lemon-Dijon vinaigrette, then crowned with sautéed shiitake mushrooms and fresh basil. The warm mushrooms wilting slightly into the cool greens creates a contrast of temperatures and textures that a standard green salad can’t match.

The dressing gets built right in the salad bowl. Whisking olive oil, lemon juice, pressed garlic, and Dijon mustard vigorously until thick and emulsified is a classic French technique. Doing it in the bowl means the greens get tossed directly in a perfectly mixed dressing without transferring from a separate container.

The shiitake mushrooms sautéed in just half a tablespoon of oil develop deep, woodsy, almost meaty flavor. If using dried shiitakes, the reserved soaking water goes into the pan during cooking, adding an intensely savory liquid that concentrates as it evaporates. Twenty to thirty minutes of slow sautéing transforms the mushrooms from rubbery slices into golden, concentrated bites.

Fresh basil scattered over the top adds a peppery, aromatic note that bridges the earthy mushrooms and the bright, acidic dressing.

Chef Tips

  • Dry the lettuce and spinach thoroughly. Water on the leaves dilutes the dressing and prevents it from clinging.
  • Whisk the dressing until it turns thick and yellow. A properly emulsified vinaigrette coats the greens instead of pooling at the bottom.
  • Don’t rush the shiitake sauté. Low and slow builds the best flavor. High heat makes them rubbery.

Variations

  • Warm goat cheese: Add a round of warmed goat cheese on each plate for a classic French bistro salad.
  • Mixed mushroom: Use a combination of shiitake, oyster, and cremini mushrooms for a more complex earthy topping.

Ingredients

1 1
LARGE EACH BUTTER LETTUCE *
3 710
CUPS ML SPINACH
leaves
4 ½ 68
TABLESPOONS ML EXTRA-VIRGIN OLIVE OIL
½ 7.5
TABLESPOON ML LEMON JUICE
1 1
SMALL EACH GARLIC CLOVE
pressed
½ 2.5
TEASPOON ML PREPARED MUSTARD
dijon
1
X SEASONED SALT
to taste, optional *
2 473
CUPS ML MUSHROOMS, SHIITAKE
sliced *
¼ 59
CUP ML BASIL
fresh *
1 1
DASH DASH SEA SALT
optional *

Directions

Wash and thoroughly dry the lettuch and spinach. In large salad bowl, use a wire whisk to whip 4 tablespoon olive oil, lemon juice, garlic, mustard and seasoned salt to taste until thick and yellow.

Place remaining ½ tablespoon oil and shiitake in a skillet.

Saute, stirring to prevent scorching, then add any reserved shiitake soaking water as 20 to 30 minutes.

Tear lettuce and spinach into bite-size pieces, into dressing salad bowl.

Toss well. Serve on individual plates with a large spoonful of basil shiitake as a topping.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 34g (1.2 oz)
Amount per Serving
Calories 110 97% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 21mg 1%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 2%
Sugars g
Protein 1g
Vitamin A 34% Vitamin C 11%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

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