With so many mixed greens available in the market, the greens can become as versatile as the usual salad toppers. And, sometimes all I want are the greens. With a bold vinaigrette like this one, I like a mix like organic girl Super Greens, that includes chards, choys, spinach, and arugula. A little vinaigrette will go along well.
This vinaigrette also works well with sautéed mushrooms (See Note on Mixed Mushrooms, Below), drizzled over roasted asparagus, or mixed with buckwheat soba noodles as part of a one bowl meal.
Makes about 1 cup
1 ½ tablespoons finely chopped shallot
1/3 cup freshly squeezed lime juice
2 tablespoons seasoned rice wine vinegar
2 teaspoons honey
3 tablespoons toasted sesame oil
3 tablespoons neutral oil (my preference is avocado)
¼ cup less sodium soy sauce (my preference is Kikkoman)
Freshly ground white or black pepper
Put the shallot in a small mason jar. Pour over the lime juice and rice wine vinegar. Let sit for 15 minutes.
Add the honey, sesame oil, neutral oil, and soy sauce. Secure the lid and shake.
Season to taste with salt and pepper.
Cooking Note, Mixed Mushrooms
I love mixed mushrooms, sautéed to be crispy on the outside, with a good chewy texture. And, like greens, there are some great mixes available that also can prove less expensive than buying all of the individual varieties. The other day, I bought two 8-ounce packages of Mycopia Chef’s Sampler and 4 ounces fresh shiitakes.
The secret to cooking mushrooms is to trim stems, cut, and cook by variety. What do I mean by this? Take your sampler pack and separate by varieties. Trim and then cut all of the trumpets the same size and put them in a pile. Repeat with the clamshells and any other varieties, making a separate pile for each. Set the trimmings aside if you think you’ll be making a stock. Lastly, remove the stems from the shiitakes and save for the stock or discard. Cut the tops and put them in their own pile.
Depending on the amount you are cooking, choose a frying pan or sauté pan that will hold each variety in an even layer. I know it sounds like too much effort, but plan on cooking each variety on its own. This is how to best ensure even cooking. Heat a generous film of neutral oil (my preference is avocado oil) in the pan over medium-high heat. Once shimmering, add the first variety of mushrooms. Cook, without stirring them until they begin to crisp, 2 to 4 minutes, depending on the variety and size. All mushrooms will vary on how much liquid they exude and how long to brown. Once they do start to brown, give the pan a flip or stir to cook a bit more on the second side. (If you were not using the sesame lime vinaigrette, now is when to season generously with salt.)
Remove the pan from the heat. Using a slotted spoon, transfer the mushrooms to a baking sheet or plate. Wipe out the pan and add and heat oil again, as needed. Repeat one variety at a time until all of the mushrooms are cooked.
Transfer the sautéed mushrooms to a bowl or storage container and spoon over the sesame lime vinaigrette. For two 8-ounce packages and 4 ounces of shiitake, I used 2 tablespoons. Keep in mind, as the dressed mushrooms sit, they will soak up the flavor. Garnish with toasted sesame seeds and/or thinly sliced scallions, if you like.