Grilled shiitake mushroom and fig salad
Besides being a visually beautiful dish, this salad’s combination of salty and sweet will have you going back for seconds and thirds! Roast a few extra heads of garlic to spread on crackers, breads or challah!
| Servings: people USA imperial/metric conversion: |
Print Recipe
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Ingredients:
Lettuce
- 1 cup fresh basil
- 8 shiitake mushrooms separated
- 1 handful green beans stems removed
- 2 teaspoons extra virgin olive oil
- 2 teaspoons Balsamic vinegar
- 4-6 figs cut into fourths
- 1 garlic head top cut off
Vinaigrette
- 2 lemons very ripe, squeezed
- 1 teaspoon whole grain mustard
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions:
Lettuce
- Preheat oven to 400°F. Place garlic head in tinfoil purse and drizzle with olive oil, close purse and place in oven for 1 hour.
- Prepare a grill pan on high heat. Place green beans in serving bowl and drizzle with olive oil and balsamic vinegar. Place on grill pan. While grilling, place mushrooms in same bowl with leftover dressing. Grill green beans for two minutes and then add the mushrooms for 1 more minute turning once. Return to bowl and let cool.
- Add lettuce, basil and figs. Add dressing right before serve
Vinaigrette
- Squeeze the head of the garlic into a jar. Add remaining ingredients and shake well. Shake well before serve.
