warm kale salad with sherried mushrooms recipe
Recipe type: salad
Prep time: 
Cook time: 
Total time: 
From Serious Eats, Matt and Emily Clifton (https://www.seriouseats.com/warm-kale-caramelized-mushroom-salad-recipe)
  • ½ cup (120ml) extra-virgin olive oil, divided
  • 1 pound (450g) wild mushrooms, trimmed of woody stems and sliced. I like a mix of shiitake and oyster.
  • 1 tablespoon (15g) unsalted butter
  • Salt and freshly ground black pepper
  • 2 medium shallots, thinly sliced (about ½ cup)
  • ¼ cup (60ml) dry sherry
  • 4 cups (5 ounces; 140g) baby kale (or use large kale, cut up and discard the rib and finely shred the leaves)
  • 3 tablespoons (45ml) sherry vinegar
  • 2 teaspoons (10ml) Dijon mustard
  • 2 teaspoons (10ml) honey
  • 3 ounces (85g) fresh goat cheese, crumbled (optional per the original recipe - I LOVE using a herbes de provence goat cheese)
  1. Heat 2 tablespoons olive oil in a large skillet over high heat.
  2. Add mushrooms and cook until browned and liquid is released, about 10 minutes.
  3. Lower heat to medium and cook butter and shallots. Cook until butter is melted and shallots turn translucent, about 4 minutes. Season with salt and pepper.
  4. Add sherry and cook to evaporate most of it. Remove from heat to cool slightly.
In a jar with tightly fitting lid, shake the rest of the olive oil with the vinegar, mustard, and honey. Season with salt and pepper.
  5. In large bowl, toss the kale with enough dressing to lightly coat. Add the warm mushrooms and toss. Add a little more dressing, if needed. Add crumbles of goat cheese.
  6. I use the leftover dressing to make another salad (there is plenty of goat cheese also leftover to do this at least once).
Recipe by story of a kitchen at https://www.storyofakitchen.com/salad-recipes/warm-kale-salad-with-sherried-mushrooms-recipe/