Gluten Free, Main Course, Salads
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Grilled Portobello Mushroom, Blood Orange and Kale Salad with a Carrot, Miso, Ginger Dressing

grilled portobello mushroom, blood orange and kale salad recipe

There is another longer post I have been working on since a week which is a round up of what I did for a catering job last week with a couple of recipes I would like to share. But my hope of publishing the said post online today isn’t possible as I have been caught up with several work commitments and couldn’t manage to do so. Yesterday, a craving of mushroom and salad led me to writing this post incidentally, and the salad was so good that I must share this recipe with you today instead. More about the post I have been working on later.

Whenever I see Portobello mushroom in the market, I will end up bringing home a big bagful. I love the giant button shape, the earthy colour and pattern of Portobello. It is heavy, it feels substantial to the touch. When cooked, it holds its shape beautifully. Some say it tastes like beef, it doesn’t in any way in my opinion, but the lovely texture and the earthy, with an almost sweet undertone taste are enough reasons to eat them without choosing it as a substitution, it definitely deserves to be the star of the dish. The mushrooms here are marinated in tamari, ginger and lemon, the marinade deepen the flavour of the mushroom and give the whole dish a hearty kick.

grilled portobello mushroom, blood orange and kale salad

The other ingredient in this salad I absolutely adore is blood orange. They are only available at this time of the year and I am always fascinated by their colour: you will never know how red or orange it is inside until you slice it opened! Some are completely in deep burgundy, some are marbled with orange and red; some are pure orange at first sight, with very subtle sprinkles of red here and there if you care to look closely. The freshly segmented citrus bring sweetness and freshness to any dish, it contrasts brilliantly with the savory, hearty taste of the mushrooms.

The salad dressing has the right flavours combination- with all ‘five tastes’. It won’t work without one another. It is one of those dressings that you would always want to have in your fridge, a drizzle on any type of salad, and even add a couple of spoonfuls onto lightly cooked vegetable will give the whole dish another layer of flavour, and many delights to your taste buds!

grilled portobello mushroom, blood orange and kale salad recipe

Notes:

Dressing can be made ahead of time, keep refrigerating before use.

I massage the kale first with olive oil until the leaves soften, then add dressing and continuously massage the kale for a further one minute, and let the dressed kale sit for a good 5 minutes before serving, this allows the kale to absorb the lovely flavour of the dressing.

Marinate the mushroom for at lease 30 minutes, and should be grilled as whole, then sliced when cooked. I put the sliced mushroom back into the the flavorsome marinade/sauce in the roasting dish while I assemble the salad.

This salad might take you a little while longer to make than the usual throw-together one, but the effort is well worth it.

grilled portobello mushroom, blood orange and kale salad recipe

Ingredients:

served 2

For the salad:

  • 2 Portobello mushroom, brushed clean
  • 1 large carrot, halved (half for the dressing), julienned
  • 1 bunch kale, remove the tough ribs
  • 2 blood oranges (or ordinary orange), segmented
  • dressing

For the mushroom marinade:

  • 50 ml tamari (or regular soy sauce)
  • 50ml mirin
  • Juice of 1/2 lemon
  • 1 tbsp. freshly grated ginger

For the carrot, miso ginger dressing (makes scant 1 cup):

  • 1/2 large carrot, grated
  • 1 scant tbsp. freshly grated ginger
  • 1 heaped tbsp. white miso
  • 1 tbsp. rice vinegar
  • juice of 1/2 lime
  • juice of 1 blood orange (or ordinary orange)
  • 1 tbsp. sesame oil
  • 3 tbsp. olive oil /vegetable oil

Marinate the mushroom with the tamari marinade for at least 30 minutes, turn every now and then. Set aside.

Prepare the dressing by combining all ingredients, it will be thicker than usual salad dressing. Have a taste, adjust the seasoning until you achieve a slightly spicy and sour taste. Set aside.

Grill the mushroom in your oven grill for about 16-20 minutes, turn once half way. Once cooked, slice the mushroom and then add the slices back to the sauce in the baking dish, set aside while you assemble the salad.

When the mushrooms are in the grill, massage the kale leaves with olive oil until soften and tear them into smaller pieces as you go. Then add the carrot dressing and continue to massage the leaves for a further minute. divide the dressed kale on two plates, arrange the slice mushrooms, orange, julienned carrot on the bed of kale, spoon over more dressing and serve immediately.

 

 

 

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