Green Salad with Salted and Seared Eggplant and Oyster Mushrooms + Buttermilk Chive Dressing

Recipes by Farmers' Chef James Edwards and Charlotte Coman.

Buttermilk Chive Dressing

  • ½ cup chopped chives

  • ½ cup buttermilk (whole fat is best!)

  • 1 tablespoon cider vinegar

  • 4 dashes Tabasco

  • 1 teaspoon Dijon mustard

  • 1 teaspoon sea salt

  • ¼ cup canola oil

Puree all ingredients together, then slowly add the oil to emulsify.

Greens Salad

  • Eggplant

  • Oyster Mushrooms

  • Radishes

  • A mix of microgreens, arugula, baby beet greens, frisee

Sear 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!

RecipesCarly Demler