Spinach Salad with Marinated Shitakes and Red Onions

Sautéed shitake mushrooms add an earthy flavor and heartiness to this salad, making it perfect for an autumn lunch.

Directions

Heat the peanut oil in a sauté pan until it shimmers.

Add the mushrooms and sauté for 2 minutes. Add the soy sauce and cook until dry. Remove from the heat and place in a bowl. Add the vinegar, salt, pepper, and Tabasco sauce. Cool completely.

Add the olive oil to the pan and sauté the onion over low heat, stirring frequently, until translucent, about 5 to 7 minutes. Allow to cool.

Toss the mushrooms, onions, spinach, and radicchio together with the vinaigrette. Adjust the seasoning with salt and pepper to taste. Serve immediately.

Balsamic Vinaigrette

Whisk together the vinegars, mustard, about ½ teaspoon salt, and a pinch of black pepper. Gradually whisk in the oil until it is all incorporated and the vinaigrette is smooth and lightly thickened (as the vinaigrette sits, it will start to separate). Season with additional salt and pepper, if needed.

Just before serving, whisk the vinaigrette to recombine the oil and vinegars. Check the seasoning again and add the herbs, if using.

This recipe is from The Culinary Institute of America's Vegetables cookbook, which is available for purchase at bookstores nationwide.

Ingredients

Makes 8 servings
2 Tbsp. peanut oil
3 cups sliced shitake mushrooms
2 tsp. reduced-sodium soy sauce
1 Tbsp. cider vinegar
1/8 tsp. salt, or to taste
1/8 tsp. freshly ground black pepper, or to taste
Dash Tabasco sauce
2 tsp. olive oil
1/2 cup diced red onion
6 cups fresh spinach (trimmed, washed, and torn)
2 cups radicchio chiffonade
1/4 cup Balsamic Vinaigrette (recipe follows)

Balsamic Vinaigrette

Makes 2 cups
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1 tsp. Dijon-style mustard
Salt and pepper as needed
1 1/2 cups extra-virgin olive oil
2 to 3 Tbsp. minced herbs, optional

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