Grilled Mushroom & Beet Salad
  • 225g cooked wild rice
  • 20g shaved fennel
  • 30g pickled beet juice
  • 35g pickled beets in small dice
  • 30g shallot confit in olive oil (aka: sautéed shallots/onions in olive oil)
  • 15g black walnuts (or regular walnuts) chopped fine
  • 4g sea salt
  • Lemon juice to taste
  • 5g walnut oil or olive oil
  • 1 tbsp each: chopped parsley, chives and dill (you can puree with a little olive oil if you want. This is the gorgeous green spread you’ll see on the plate in the video.)
  • 320g maitake mushrooms (or oyster mushrooms) picked into small clusters
  • 1 tbsp olive oil
  • sea salt to taste
  1. Mix all the salad base ingredients in a bowl (salt to taste) and let come to room temperature. (Can be done a few hours ahead.)
  2. Toss the mushrooms in a few drops of olive oil and grill, allow to char slightly.
  3. Sprinkle chopped parsley, chives and dill on 6-8 plates (or make into a paste and spread). Arrange the salad base on top of greens and then top with the grilled mushrooms. (Garnish with a few seasonal leaves.)
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