POTATO, MUSHROOM and MUSSEL SALAD

 

Preheat oven to 450°F

Prep time: 20 minutes     Ready in 1 hour

Ingredients:

12 oz large cremini mushrooms

2 Tbsp olive oil

1 Tbsp balsamic vinegar


1 tsp grated lemon rind

1 cup white wine

1 cup water

1/4 cup chopped shallots

1 dried chili pepper


3 pounds (1.5 kg) mussels


1 1/4 pounds waxy fingerling potatoes


Dressing:

3 Tbsp lemon juice

2 tsp Dijon mustard

1 Tbsp chopped fresh tarragon

1/2 cup olive oil


1 packed cup arugula

Serves 8

Method:

Trim stalk of mushrooms close to the cap. Toss with olive oil and vinegar. Bake on baking sheet for 10 minutes, flipping once. Cool and cut into quarters. Place in large salad bowl.


Combine lemon rind, wine, water, shallots and chili pepper in a wide pot. Bring to a boil over high heat, add mussels and cook until mussels open, about 3-5 minutes. Remove and set aside mussels as they open.


Add potatoes to pot, turn heat to medium low, cover and simmer until potatoes are tender, about 15 minutes. Remove and allow to cool.


Remove mussels from shells and combine with the mushrooms.

Slice potatoes in half lengthwise, and add to the bowl.

Reduce liquid in pot until about 1/4 cup remains. Reserve.


Whisk dressing ingredients together and toss with the salad while the potatoes are still warm.


Cool, and then stir in the arugula. Garnish with chopped tarragon and chives.

Source: Lucy Waverman’s Weekend Menu, The Globe and Mail, August 1, 2012