Harlem Market Salad Spinach and Black Lentil Salad with Shiitake Mushrooms and Citrus Ginger Soy Dressing

Name: Harlem Market Salad Spinach and Black Lentil Salad with Shiitake Mushrooms and Citrus Ginger Soy Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: ¾ cup beluga or French lentils, picked over for stones; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 bird’s-eye chile, seeded and minced, or ½ teaspoon red chile flakes; 8 ounces shiitake mushrooms, cleaned and stems removed (about 4 cups); 2 tablespoons olive oil; kosher salt and freshly ground black pepper; 3 cups baby spinach; about ¼ cup Dressing, plus more for serving, Citrus Ginger Soy; 1 cup oranges, supremes (from 2 oranges); 1 shallot, thinly sliced; ¼ cup orange juice; 1 tablespoon fresh lemon juice; 1 teaspoon Dijon mustard; 1 small shallot, minced; 1 teaspoon minced ginger; ½ cup soy sauce; ⅓ cup vegetable oil; kosher salt and freshly ground pepper

6 steps

Prep:15minCook:30min

This is a great farmers’ market salad that you can change up in a dozen different ways. If you’re on your way home from work and make a quick stop at a market, you can pick up spinach, red onion, shiitakes, and an orange for under $10. Grab some black lentils from your pantry and less than an hour later, you’ll have this filling, elegant meal. The three key ingredients are a leafy green veg, citrus, and a vegetable that adds that umami flavor. So if you don’t like spinach, try chicory. Switch out the shiitake mushrooms for butternut squash. Instead of orange segments, try grapefruit. You really can’t get this wrong. The secret to this salad is the citrus ginger soy dressing. It’s our version of that dressing you get at a Japanese restaurant that you want to put on everything. CHEF JJ’S KITCHEN TIPS Save the stems removed from the shiitake mushrooms. Freeze them, stored in an airtight freezer bag, and use them in the next vegetable stock you make. They will add a rich and earthy essence to your recipe bases.

Updated at: Wed, 16 Aug 2023 23:50:32 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories319.6 kcal (16%)

Total Fat23.1 g (33%)

Carbs20.4 g (8%)

Sugars6.7 g (7%)

Protein9.5 g (19%)

Sodium1471.8 mg (74%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

In a 4-quart pot, combine the lentils, garlic powder, onion powder, chile, and enough water to cover by 2 inches.

Step 2

Bring to a boil over high heat. Reduce the heat and simmer, uncovered, until the lentils are tender but firm and still hold their shape, about 30 minutes. Remove from the heat and drain the lentils, discarding the cooking liquid.

Step 3

While the lentils are simmering, preheat the oven to 350°F.

Step 4

Toss the mushrooms in a bowl with the oil and salt and pepper to taste, making sure to coat them evenly.

Step 5

Transfer to a foil-lined baking sheet and roast until tender and browned, about 20 minutes.

Step 6

In a large bowl, toss the spinach, warm lentils, and mushrooms gently together with the dressing (enough to coat the salad lightly) until the spinach is just wilted. Season to taste with salt and pepper. Arrange the salad on a platter and top with the oranges and shallot. Serve with additional dressing alongside.