Carrot & Mushroom Salad with Lemon Vinaigrette

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Carrot & Mushroom Salad with Lemon Vinaigrette

Carrot & Mushroom Salad with Lemon Vinaigrette was our opening dish for the Mushroom Fête dinner last week. Beautiful spirals of bright orange carrots are paired with blanched glossy  mushrooms and thin slices of purple onion marinated in tangy lemony vinaigrette. It is important to allow this salad to marinate for at least 2 hours or even overnight to let the flavors really come together and pop at the first bite! You will end up with carrots that are still crunchy and flavorful mushrooms which have absorbed all the goodness of the vinaigrette. A generous amount of finely chopped parsley and cilantro leaves will brighten and balance the dish. When ready to be served, sprinkle some toasted roughly chopped pistachios or walnuts to compliment the dish.

This Carrot & Mushroom Salad is simple, fresh and ideal for starting a hearty meal. But you can also serve it along with grilled, baked or poached fish or meat. My secret weapon for those cute carrot spirals is a  spiral slicer, the new kitchen gadget from  Paderno (William & Sonoma has it), which makes fun spaghetti-like cuts from vegetables and fruits. If using the spiral slicer, choose carrots that a large in size (they fit better into the slicer), firm and with no visible signs of cracks.   

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Ingredients: carrots, gourmet mushrooms (Alba Clamshell and/or Brown Clamshell varieties), red onion, pistachio, parsley, Champagne vinegar, lemon, Dijon mustard, garlic, extra-virgin olive oil, cilantro; spices- cumin, coriander and cayenne pepper, sea salt and freshly ground black pepper.

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I used Alba and Brown Clamshell mushroom varieties in this salad. Both have nice crunchy texture and mild seafood flavor. I simply blanched the mushrooms in well salted water for 3 minutes, drained and let them cool. 

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Carrots with Spiral Slicer: Insert a shredder blade for cutting long, spaghetti-like spiral strands into Paderno Spiralized machine. Cut the carrots in half and secure in between the blade and its handle, turn slowly to make spiral cuts. If the cuts are too long, simply break them in half so it is easier to eat. With the knife: Slice carrots into long thin ribbons with a vegetable peeler or a very sharp knife, then either cut the ribbons lengthwise into thin strips or simply keep the ribbons intact. You can also try cutting the carrots into thin coins instead.

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You only need 1/3 of a small red onion, finely sliced but please go ahead and use more if desired. The taste will mellow once it sits in the marinade.

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In a large mixing bowl add carrots, mushrooms, onions and finely chopped parsley.

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Add mushrooms, aren’t those cute?

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Vinaigrette: Whisk vinegar, lemon juice, zest, mustard, garlic, pinch of salt and freshly ground black pepper together. Then add the oil in a thin stream, whisking constantly until the vinaigrette is well blended. You will get approximately ½ cup, but for this salad you only need 5-6 tablespoons. Let it stand for at least 30 minutes before using it to let the garlic flavor blend in and mellow. Keep the rest of this vinaigrette refrigerated, it will stay for up to 2 weeks.

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Add vinaigrette to the salad and mix with your hands to combine well. Season with sea salt and freshly ground black pepper. Let it sit for at least 2 hours at room temperature or in the fridge overnight.

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Spread the salad onto a serving platter, season with spices and decorate with cilantro leaves and nuts.

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Bon Appétit!
Svitlana

Carrot & Mushroom Salad with Lemon Vinaigrette

recipe details

Serves 4-6

Ingredients

For the salad

  • 3 large carrots, peeled
  • 12 oz. gourmet mushrooms (Alba Clamshell and/or Brown Clamshell varieties from Mycopia)
  • 1/3 small red onion, finely sliced (or to taste)
  • 1/2 cup pistachio or walnuts, toasted
  • 2 tablespoons parsley, finely chopped
  • 5 cilantro sprigs, leaves separated
  • Pinch of cumin, coriander and cayenne pepper
  • Sea salt and freshly ground black pepper

For the Lemon/Mustard Vinaigrette (1/2 cup) 

  • 1 tablespoon Champagne vinegar
  • 1 lemon, zest and juice
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, finely minced
  • 3/8 cup extra-virgin olive oil (not peppery) 

Equipment

  • Spiral slicer “Paderno Spiralized machine” or vegetable peeler 

Directions

  1. Nuts: Preheat the oven to 350 F. Spread the nuts in a single layer and toast for 10-12 minutes, until slightly golden. Let cool, and then chop coarsely.
  2. Mushrooms: Blanch the mushrooms in well salted water for 2-3 minutes. Drain and let cool completely.
  3. Vinaigrette: Whisk vinegar, lemon juice, zest, mustard, garlic, pinch of salt and freshly ground black pepper together. Then add the oil in a thin stream, whisking constantly until the vinaigrette is well blended. You will get approximately ½ cup, but for this salad you only need 5-6 tablespoons. Let it stand for at least 30 minutes before using it, to let the garlic flavor blend in and mellow. Keep the rest of this vinaigrette for up to 2 weeks refrigerated.
  4. Carrots with Spiral Slicer: Insert a shredder blade for cutting long, spaghetti-like spiral strands into Paderno Spiralized machine. Cut the carrots in half and secure in between the blade and its handle, slowly make spiral cuts. If the cuts are too long, simply break them in half so it is easier to eat. With the knife: Slice carrots into long thin ribbons with a vegetable peeler or a very sharp knife, then either cut the ribbons lengthwise into thin strips or simply keep the ribbons intact. You can also try cutting the carrots into thin coins.
  5. Combine carrots, mushrooms, onion and parsley, add vinaigrette and mix well. Season with salt and pepper.
  6. Let it sit at room temperature for at least 2 hours or overnight in the fridge. Spread the salad onto a serving platter, season with spices and decorate with cilantro leaves and nuts.

 

share your thoughts

6 thoughts on “Carrot & Mushroom Salad with Lemon Vinaigrette”

  1. I think it’s a perfect Spring salad!!Very refreshing and has a great flavor! Mushrooms were delicious !!!! Good choice…I liked the vinaigrette as well! Thank you Svitlana!!!

  2. Wow, this is so lovely! The earthiness of the mushroom and carrots brightened with the lemon vinaigrette sounds amazing. I’m going to make this ahead for quick lunches.

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