By Rundles Cooking School, a certified “Good Food Fighter”
Arugula, Spinach Salad with Grilled King Oyster Mushrooms
1 ½ cups small spinach leaves
1 ½ cups small arugula
1 cup finely shredded red cabbage
2 hard-boiled eggs
Salt and pepper
½ cup sourdough bread, cut into ¼ inch cubes
3 tablespoons duck fat or olive oil
4 King Oyster mushrooms, sliced top to bottom, ¼ inch thick
4 cloves garlic
½ cup parsley
1 cup olive oil
½ tablespoon dried chipotle powder
Salt and freshly ground black pepper
1 tablespoon finely diced ginger
2 tablespoon finely chopped shallots
1 tablespoon oyster sauce
2 tablespoon sherry vinegar
4 tablespoon canola oil
1 tablespoon soy sauce
¾ teaspoon lime juice
Small pinch cayenne
Making the Croutons
Preheat oven to 375ºF.
Toss the bread and the duck fat together in a skillet and place into the oven. Shake and turn the croutons every 5 minutes until they are golden and crisp. Drain on paper towels. Lightly crush the croutons with a rolling pin.
Preparing the Vinaigrette
Combine all the ingredients and store in a small bottle. This can be prepared ahead of time.
Preparing the Parsley Purée
Place the garlic, parsley, chipotle and extra virgin olive oil into a blender and blend to a coarse purée. Remove and place in a container with a pastry brush.
Peel the eggs and separate the egg yolk and white. Coarsely chop each keeping them separate.
Serving the Salad
Brush the mushrooms with some of the parsley purée. Grill the mushrooms gently on both sides, brushing with more of the purée as needed.
Dress the arugula, spinach and red cabbage with enough of the vinaigrette to just coat the salad, and arrange in a nice mound, sprinkle the chopped egg over the salad. Reheat the mushrooms if necessary and arrange 4 or 5 pieces over the top. Sprinkle with the croutons and drizzle a little extra vinaigrette around the border of the salad.