Salad with fried mushrooms

A salad with fried mushrooms combines the crisp freshness of greens with the rich, savory flavor of crispy mushrooms. It’s a delightful and satisfying dish. Here’s a simple recipe you can follow:

Ingredients:

• For the Salad:

  • 4 cups mixed salad greens (such as arugula, spinach, and baby kale)
  • 1 cup cherry or grape tomatoes, halved
  • 1/2 cucumber, sliced
  • 1/4 red onion, thinly sliced
  • 1/4 cup crumbled feta or goat cheese (optional)
  • 1/4 cup nuts or seeds (such as walnuts, almonds, or sunflower seeds)

• For the Fried Mushrooms:

  • 1 cup mushrooms (button, cremini, or shiitake), sliced
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/2 cup buttermilk or milk (for dipping)
  • Oil for frying (vegetable or canola oil works well)

• For the Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar or lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and pepper to taste

Instructions:

1. Prepare the Fried Mushrooms:

   • In a bowl, combine the flour, cornstarch, paprika, garlic powder, salt, and pepper.
   • Dip the mushroom slices into the buttermilk (or milk), then dredge them in the flour mixture, coating evenly.
   • Heat about 1/2 inch of oil in a skillet over medium heat.
   • Fry the mushrooms in batches, making sure not to overcrowd the pan, until golden brown and crispy, about 2-3 minutes per side.
   • Transfer the fried mushrooms to a paper towel-lined plate to drain excess oil.

2. Prepare the Salad:

   • In a large salad bowl, combine the salad greens, cherry tomatoes, cucumber, and red onion.
   • If using, sprinkle the crumbled cheese and nuts or seeds over the salad.

3. Make the Dressing:

   • In a small bowl or jar, whisk together the olive oil, balsamic vinegar (or lemon juice), Dijon mustard, honey (or maple syrup), salt, and pepper until well combined.

4. Assemble and Serve:

   • Toss the salad with the dressing just before serving.
   • Top with the fried mushrooms.
   • Serve immediately while the mushrooms are still crispy.

This salad makes a great light lunch or side dish. You can also add grilled chicken or tofu for extra protein. Enjoy!