Spinach and Endive Salad With Kasha and Mushrooms

Name: Spinach and Endive Salad With Kasha and Mushrooms
Total time: 15 min
Yield: Serves 6
Ingredients: 1 6-ounce bag baby spinach, washed and spun dry; 1 cup cooked kasha; 4 to 6 white or cremini mushrooms (to taste and depending on size), sliced thin; 2 tablespoons chopped fresh dill, or a combination of dill, parsley, and chives; 2 endives, sliced; 1/3 cup broken walnuts; 1 ounce crumbled feta (optional); 2 tablespoons fresh lemon juice; 2 tablespoons sherry vinegar; freshly ground pepper to taste; Salt to taste; 1 small garlic clove, pureed; 1 teaspoon Dijon mustard; 2 tablespoons walnut oil; 1/4 cup extra virgin olive oil

By Martha Rose Shulman

Total Time: 15 minutes
Rating: 4(32)
Notes: Read community notes

Kasha is not the main ingredient here, so I wouldn’t call this a grain salad, but rather a substantial leafy green salad with grain. I love pairing this nutty grain with both cooked and raw spinach, and with walnuts and walnut oil. Kasha also goes well with foods that have a bitter edge, like endive, so I included some in the salad.

Featured in: Not Your Bubbe’s Kasha

Learn: How to Make Salad

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Ingredients

Yield:Serves 6

16-ounce bag baby spinach, washed and spun dry
1 cup cooked kasha
4 to 6white or cremini mushrooms (to taste and depending on size), sliced thin
2tablespoons chopped fresh dill, or a combination of dill, parsley, and chives
2endives, sliced
⅓cup broken walnuts
1ounce crumbled feta (optional)
2tablespoons fresh lemon juice
2tablespoons sherry vinegar
freshly ground pepper to taste
Salt to taste
1small garlic clove, pureed
1teaspoon Dijon mustard
2tablespoons walnut oil
¼cup extra virgin olive oil

Ingredient Substitution Guide

Preparation

Step 1
In a large salad bowl, toss together spinach kasha, mushrooms, fresh herbs, endives, walnuts and feta.
Step 2
In a small bowl or measuring cup whisk together lemon juice, vinegar, salt, pepper, Dijon mustard, garlic, walnut oil and olive oil. Toss with the salad and serve.

Tip

The salad dressing will hold for a few hours or for a day in the refrigerator.

Ratings

4 out of 5

32 user ratings

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Catherine1 year ago

Roasted the mushrooms and added scallions and sliced grilled steak. - great flavor combinations and will make again.

Linnea4 years ago

Made a half serving of this salad using about half the ingredients. I skipped the kasha, walnuts, lemon juice, EVOO, and walnut oil. I substituted a meyer lemon olive oil for the lemon juice. I used apple cider vinegar instead of sherry vinegar. No one has walnut oil. Also didn't see the EVOO on the ingredients list so I skipped that. But, the resulting amount of vinaigrette looked scanty so I added more meyer lemon olive oil to help. It turned out great, a very forgiving and quick salad!

Tibor Sands6 years ago

We'll try this salad version in warmer weather; meanwhile we started with 1 cup uncooked kasha and 8 oz. mushrooms, which we sautéed in olive oil. The best recipe for this cold weather version was published in a Moosewood Collection, "Moosewood Restaurant Cooks at Home"; we sautéed a cup of chopped onion, as specified in that recipe, but added some minced garlic to the pan as well.

Clare6 years ago

I thought the salad was missing something, not sure how to improve it. Maybe add more fresh herbs? Marinate the mushrooms? Flavor the kasha? Other salads with cooked grains (Charlie Bird's Farro Salad springs to mind) are much better and worth the extra effort to cook the grains.

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