Seared Mushroom and Arugula Salad with Almond Dukkah
Seared Mushroom and Arugula Salad with Almond Dukkah serves: 4 servings (about 3 1/2 cups or 840 ml per serving)
Prep Time: 30 minutes | Cook Time: 15 minutes | Total Time: 45 minutes
Dukkah (or duqqa) is an Egyptian condiment made from nuts, seeds and spices.
Ingredients:
Seared Mushroom and Arugula Salad:
- 2 Tbsp olive oil
- 6 cups or about 16 oz (1.4 liters or about 448 g) cremini mushrooms, sliced
- 3 cups or about 8 oz (710 ml or about 224 g) shiitake mushrooms, stems discarded, caps sliced
- Salt, to taste
- Black pepper, to taste
- 10 cups (7 oz or 196 g) baby arugula
- 1 cup (185 g) cooked quinoa
Almond Dukkah (makes about 1 cup):
- 1/2 cup (48 g) raw almonds, whole
- 1/4 cup (38 g) raw sesame seeds
- 1 Tbsp fennel seeds
- 1 Tbsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp salt
Vinaigrette:
- 1/4 cup (55 g) olive oil
- 2 Tbsp balsamic vinegar
- 1 tsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 small shallot, minced (about 2 Tbsp)
- 1/4 tsp salt
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 350°F (180°C).
- In a large skillet, heat oil over medium-high heat. Add mushrooms and cook, stirring every few minutes, for 8–9 minutes, or until golden brown. Remove from heat and season to taste with salt and black pepper.
- For the dukkah: On a baking sheet, place almonds and put in preheated oven. Toast for 6–7 minutes, or until slightly golden and fragrant. Remove from oven and set aside to cool.
- In a small skillet over medium heat, place sesame seeds, fennel seeds, cumin seeds, coriander and salt. Cook, shaking the pan frequently, until seeds are toasted and fragrant, about 2–3 minutes. Remove from heat and set aside.
- In a food processor fitted with the S blade, place toasted almonds. Pulse until almonds resemble coarse crumbs. Add sesame seed mixture and pulse several more times, or until mixture is fully incorporated. Transfer dukkah to an airtight container.
- To make vinaigrette: In a small bowl, whisk together oil, balsamic vinegar, apple cider vinegar, mustard, shallot and salt.
- To assemble salad: On a large shallow platter, spread arugula. Top evenly with quinoa, mushrooms and 1/4 cup (60 ml) dukkah (reserving the rest for future use). Toss with vinaigrette and divide evenly between 4 bowls. Enjoy immediately.
Notes:
Storage tip: Salad will keep, undressed, in an airtight container in the refrigerator for 1 day. Vinaigrette will keep in an airtight container in the refrigerator for 7–10 days. Dukkah will keep in an airtight container in a cool, dark place for 2–3 weeks.
Simplify this recipe: Use 1/4 cup (60 ml) of store-bought dukkah (we’ve seen it at Trader Joe’s and other shops).
To cook quinoa from scratch: In a medium saucepan, bring 2 cups (480 ml) water to a boil. Add 1 cup (170 g) dry quinoa (rinsed and drained) and reduce heat to low. Simmer, covered, for 15 minutes, or until all liquid is absorbed and quinoa is cooked through. Fluff with a fork. This makes 3 cups (555 g) cooked quinoa. Extra quinoa can be stored in the refrigerator for up to 1 week.
Make it nut-free: Omit almonds and replace with raw, shelled sunflower seeds.
Make-ahead tip: Dukkah and vinaigrette can be made several days in advance.
Nutrition Information Per Serving:
348 calories, 25.8 g total fat, 3.4 g saturated fat, 4.1 g polyunsaturated fat, 17.2 g monounsaturated fat, 0 mg cholesterol, 431 mg sodium, 1037 mg potassium, 24.4 g total carbohydrates, 5.2 g fiber, 7.1 g sugar, 9.3 g protein, 14% calcium, 17% iron
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