Who said summer gets all the good salads? This combination of roasted mushrooms — seasoned with our house Steak Masala — shaved fennel, bitter chicories, and shallot vinaigrette is winter perfection. If you want to make this into a main, this salad loves protein like roasted chicken, thinly sliced steak, confit duck legs, or for vegetarians, planks of seared halloumi.

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Ingredients

1½ pounds mixed mushrooms, such as oyster, maitake, and chanterelle (if you just have cremini or button, that’s okay, too!)
½ cup extra virgin olive oil
1 tablespoon Steak Masala
¾ teaspoon Surya Salt or ½ teaspoon kosher salt, plus more
Zest of 1 lemon
2 tablespoons fresh lemon juice
1½ tablespoons red wine vinegar
2 tablespoons minced shallot
1 clove garlic, finely grated
1 teaspoon Dijon mustard
½ teaspoon maple syrup or honey
Dash of worcestershire sauce (optional)
1 small head frisée
1 small head radicchio, such as Castelfranco or Treviso
1 to 2 heads endive
1 small head fennel, cored and thinly sliced
½ cup fennel fronds, torn into big pieces (optional)

Methods

Preheat the oven to 425°F.
Prepare the mushrooms. To clean mushrooms like button, cremini, oyster, and maitake, wipe any dirt off with a damp paper towel. For grittier mushrooms, like chanterelles, swish them around in a bowl of cold water to free any hidden dirt, transfer to a kitchen towel, and dry them well. If using button or cremini mushrooms, cut them into quarters. For the rest, tear into large, bite-sized pieces (they will shrink when roasted). If using King trumpets, slice in half lengthwise, and use the tip of a paring knife to score the surface diagonally, then turn the mushroom and score in the opposite direction to create a crosshatch pattern.
Place the mushrooms on a rimmed half sheet pan and drizzle with ¼ cup olive oil, and toss to coat the mushrooms in the oil. Sprinkle with steak masala and ¼ teaspoon salt, tossing again to evenly distribute the spices. Spread the seasoned mushrooms into a single layer, making sure any mushroom that’s been cut is cut-side down (like trumpets) and roast, stirring ⅔ of the way through, until the mushrooms are cooked through, deep golden in places, and crisping around the edges, 20 to 25 minutes.
While the mushrooms are roasting, make the dressing. Combine the lemon zest, lemon juice, vinegar, shallots, and garlic in a jar, and let sit for 10 minutes. (This will soften their allium sharpness, kind of quick pickling them.) Add the Dijon mustard, maple syrup, worcestershire sauce, if using, and the remaining ½ cup olive oil and ½ teaspoon Surya Salt or ¼ teaspoon kosher salt. Seal the jar and shake vigorously to emulsify. Taste and adjust salt, if necessary.
To assemble the salad, tear the frisee and radicchio into large, bite-sized pieces. For the endive, separate into individual leaves. Give the dressing a shake, add ¼ cup to the chicories, along with the fennel, and fennel fronts, if using, and toss to lightly coat. Arrange the dressed chicory-fennel mixture on a serving platter and top with the roasted mushrooms. Spoon liberally with desired amount of dressing and finish with a sprinkle of flaky sea salt, if desired. Enjoy immediately.

Asha's Roasted Mushroom & Fennel Salad

Recipe by: Asha Loupy

Serves: 4 to 6

Ingredients

1½ pounds mixed mushrooms, such as oyster, maitake, and chanterelle (if you just have cremini or button, that’s okay, too!)
½ cup extra virgin olive oil
1 tablespoon Steak Masala
¾ teaspoon Surya Salt or ½ teaspoon kosher salt, plus more
Zest of 1 lemon
2 tablespoons fresh lemon juice
1½ tablespoons red wine vinegar
2 tablespoons minced shallot
1 clove garlic, finely grated
1 teaspoon Dijon mustard
½ teaspoon maple syrup or honey
Dash of worcestershire sauce (optional)
1 small head frisée
1 small head radicchio, such as Castelfranco or Treviso
1 to 2 heads endive
1 small head fennel, cored and thinly sliced
½ cup fennel fronds, torn into big pieces (optional)

Methods

Preheat the oven to 425°F.
Prepare the mushrooms. To clean mushrooms like button, cremini, oyster, and maitake, wipe any dirt off with a damp paper towel. For grittier mushrooms, like chanterelles, swish them around in a bowl of cold water to free any hidden dirt, transfer to a kitchen towel, and dry them well. If using button or cremini mushrooms, cut them into quarters. For the rest, tear into large, bite-sized pieces (they will shrink when roasted). If using King trumpets, slice in half lengthwise, and use the tip of a paring knife to score the surface diagonally, then turn the mushroom and score in the opposite direction to create a crosshatch pattern.
Place the mushrooms on a rimmed half sheet pan and drizzle with ¼ cup olive oil, and toss to coat the mushrooms in the oil. Sprinkle with steak masala and ¼ teaspoon salt, tossing again to evenly distribute the spices. Spread the seasoned mushrooms into a single layer, making sure any mushroom that’s been cut is cut-side down (like trumpets) and roast, stirring ⅔ of the way through, until the mushrooms are cooked through, deep golden in places, and crisping around the edges, 20 to 25 minutes.
While the mushrooms are roasting, make the dressing. Combine the lemon zest, lemon juice, vinegar, shallots, and garlic in a jar, and let sit for 10 minutes. (This will soften their allium sharpness, kind of quick pickling them.) Add the Dijon mustard, maple syrup, worcestershire sauce, if using, and the remaining ½ cup olive oil and ½ teaspoon Surya Salt or ¼ teaspoon kosher salt. Seal the jar and shake vigorously to emulsify. Taste and adjust salt, if necessary.
To assemble the salad, tear the frisee and radicchio into large, bite-sized pieces. For the endive, separate into individual leaves. Give the dressing a shake, add ¼ cup to the chicories, along with the fennel, and fennel fronts, if using, and toss to lightly coat. Arrange the dressed chicory-fennel mixture on a serving platter and top with the roasted mushrooms. Spoon liberally with desired amount of dressing and finish with a sprinkle of flaky sea salt, if desired. Enjoy immediately.