Wheee! The farm market this past weekend was a blustery affair, and we huddled around the coffee guy probably more than he wanted to see us. But we did get our hands on some delicate and wonderful spring greens, tatsoi and mizuna, the last of the first watermelon radishes (or maybe that is the other way around?) and some amazing mixed mushrooms from a farm in southern PA.
All I could think of was the flavor and smell of roasting mushrooms, tossed while still a little warm with the greens, and maybe some radish for crunch. I’d seen a recipe like this a few years ago, and sure enough, with a little internet research magic I found one via Bon Appetit, but top by a poached egg. We skipped the egg altogether, adapted it a bit and then just sat back and felt the love for this salad. The perfect early spring thing, and your house smells divine to boot from the roasty mushrooms.
Roasted Mushroom Salad with Spring Greens
1.5 to 2 lbs. mushrooms (cleaned and trimmed and sliced) 8 to 10 oz. spring greens (tatsoi, mizuna, frisee, baby kale) Coarse sea salt 6 Tbs olive oil (divided) 2 Tbs fresh lemon juice A bunch of watermelon or spring radishes thinly sliced
Heat your oven to 375 degrees. In a mixing bowl, toss the sliced mushrooms with 4 Tbs. of olive oil and a sprinkle of the coarse sea salt. Spread out in a lightly oiled baking pan and cook for about 30 minutes.
Wash and prepare the greens, spin dry. Put them in the big mushroom bowl with the radish slices.
Whisk the remaining olive oil together with some fresh juice. (Hack: I like local salad dressing maker Tessamae’s Lemon Vinaigrette, and I rarely use prepared dressings—it is very good, an Annapolis-based company.)
Toss the warm mushrooms with the greens, add the dressing. Salt and pepper to your liking.