![Zucchini Salad](https://static01.nyt.com/images/2015/07/30/dining/ZUCCHINISALAD/ZUCCHINISALAD-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Spinach and Endive Salad With Kasha and Mushrooms
![Spinach and Endive Salad With Kasha and Mushrooms](https://static01.nyt.com/images/2015/02/07/science/recipehealthendive/recipehealthendive-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 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
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.
- The salad dressing will hold for a few hours or for a day in the refrigerator.
Private Notes
Cooking Notes
Roasted the mushrooms and added scallions and sliced grilled steak. - great flavor combinations and will make again.
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!
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.
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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