Green Salad with Salted and Seared Eggplant and Oyster Mushrooms + Buttermilk Chive Dressing
Recipes by Farmers' Chef James Edwards and Charlotte Coman.Buttermilk Chive Dressing½ cup chopped chives½ cup buttermilk (whole fat is best!)1 tablespoon cider vinegar4 dashes Tabasco1 teaspoon Dijon mustard1 teaspoon sea salt¼ cup canola oilPuree all ingredients together, then slowly add the oil to emulsify.Greens SaladEggplantOyster MushroomsRadishesA mix of microgreens, arugula, baby beet greens, friseeSear the eggplant and oyster mushrooms: Slice the eggplant on the bias ½ inch thick. Remove oyster mushrooms from growth end. Season both eggplant and mushrooms with salt.In a very hot skillet with 2 swirls of canola oil, sear the mushrooms and eggplant until golden brown. Remove from heat and set aside to cool.Assemble the salad:Slice the radish. Cut the frisée into bite size pieces and toss in arugula and baby beet greens. Mix everything together with the dressing. Garnish with microgreens. Microgreens taste great on a sandwich, too!