Winter Spinach & Microgreen Salad with Oyster Mushrooms and Tamari Vinaigrette
This salad can be made at any time of year, but it’s especially satisfying in late-winter when you’re tired of the same ol’ stored root vegetables. You can usually find locally grown winter spinach and micro greens at most winter farmers markets.
Ingredients
¼ lb. oyster mushrooms
2 tsp. plus ¼ cup plus toasted sesame oil, divided
2 Tbsp. red wine vinegar
1 Tbsp. tamari
¼ tsp. hot chili oil
1 winter radish (Beauty Heart or similar)
½ lb. spinach
2 oz. microgreens
Directions
Rinse mushrooms in cool water and drain. Slice into quarter sized pieces. Heat 2 tsp. sesame oil in a frying pan and add mushrooms. Stir often until browned. Cool while preparing rest of salad.
In a bowl whisk together ¼ cup sesame oil, vinegar, tamari, and chili oil. (This dressing will last for a long time in the refrigerator. Make extra and use on other vegetable dishes!)
Scrub winter radish under cold water and shred. Rinse spinach and drain. Break into pieces to your preference.
Place spinach on salad plates. Top with microgreens, radish, and oyster mushrooms. Drizzle on vinaigrette.
Suggestions
Pair with Jonnah's Carrot Potato & Celeriac Soup.
Read more about eating locally in late-winter in this Farmer Voices article.
And check out "Cooking Fresh with Winter Spinach" to read how special this edible truly is.
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