Morel Mushroom and Apple Salad
The earthy umami flavor of morel mushrooms perfectly complements the sweet apple and zesty vinaigrette in this delicious autumnal salad. Fresh morels are a culinary treasure but can be hard to come by; dried morels work just as well in a pinch and rehydrate nicely. Farro or barley adds a hearty component to the mixture and chopped apricots create bursts of tart flavor.
Ingredients
- 2 2-inch dried morel mushrooms
- 1/2 cup cider vinegar
- 2 tbsp finely chopped shallot
- 2 tbsp pure maple syrup
- 2 tsp coarse-ground mustard
- 1 tsp chopped fresh thyme leaves, plus more for garnish
- sea salt, to taste
- freshly ground black pepper, to taste
- 8 cups torn fresh kale, stems removed
- 3 cups cooked farro or barley
- 2 red apples, cored and thinly sliced
- 1/2 cup small fresh morel mushrooms or rehydrated dried morel mushrooms, halved lengthwise
- 1/2 cup chopped dried apricots
- 1/4 cup coarsely chopped toasted walnuts
Instructions
- For dressing, place dried mushrooms in a small food processor or spice grinder. Process until finely ground to a powder. In a small bowl whisk together mushroom powder and the next five ingredients (through thyme). Season with salt and pepper.
- Place kale in a large bowl. Add 1 tablespoon of the dressing. Massage kale with your fingers until glossy, about 2 minutes. Add the remaining ingredients and the remaining dressing; toss to combine. Garnish with additional fresh thyme.
Notes
Tip: About ¼ cup (¼ oz.) dried morel mushrooms will yield ½ cup rehydrated mushrooms. To rehydrate, place mushrooms in a bowl and cover with hot water. Let stand for about 15 minutes and then drain mushrooms in a fine-mesh sieve. The soaking liquid makes a flavorful addition to soups and sauces!
Recipe found at Forks Over Knives
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