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Recipes // Salads // Kale Salad with Mushrooms, Mozzarella, and Orange

Kale Salad with Mushrooms, Mozzarella, and Orange

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From Fabio’s American Home Kitchen by Fabio Viviani; published by Hachette Books, a division of the Hachette Book Group. Copyright ©2014 FV Legacy, LLC. All Rights Reserved.  Used with Permission.

Serves 6

Ingredients:

  • 1 pound oyster mushrooms, cleaned and roughly chopped
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • ½ cup grated Parmesan cheese
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove, finely chopped
  • 1½ pounds kale, tough ribs removed, leaves roughly chopped
  • 6 ounces sun-dried toma¬toes, preferably Fabio’s recipe, roughly chopped (if you use store-bought sun-dried tomatoes packed in oil, squeeze out as much oil as you can)
  • 6 ounces orange segments (the canned ones from the store are fine, or you can prepare your own)
  • 6 ounces shredded fresh moz¬zarella cheese

Directions:

  1. Heat the oil in a sauté pan over medium heat, add the mushrooms, and cook until they are crisp, 8 to10 minutes. Season with salt and pepper to taste, remove from heat, and set aside.
  2. In a small bowl, combine the Parmesan, vinegar, and garlic and whisk together until thoroughly mixed.
  3. Put the kale, sun-dried tomatoes, oranges, and mozzarella in a large bowl and toss to combine. Add the cooked mushrooms to the top, then drizzle with the dressing and serve immediately.

Fabio’s Sun-dried Tomatoes

Makes about 1 ½ pounds

Ingredients:

  • 3 pounds plum tomatoes, halved and seeds squeezed out
  • 2 tablespoons extra-virgin olive oil
  • ½ cup chopped fresh thyme
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper

Directions:

  1. Put all the ingredients into a metal bowl, mix well, and let rest for about 1 hour. The tomatoes will release water.
  2. Preheat the oven to 225°F.
  3. Place a wire rack on a sheet pan, then place the tomato halves on the rack, cut side up. Roast for about 7 hours.
  4. Use immediately or store, covered in olive oil, in a mason jar in your fridge.
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