This was a yummy experiment. When I was looking up heirloom carrot recipes I came across Ms. Glaze’s Oyster Heirloom Carrot Salad with Warm Oyster Vinaigrette. I chose to make it vegetarian, and to substitute oyster mushrooms for the oysters, but that recipe was definitely my inspiration.
Heirloom Carrot Salad with Seared Oyster Mushrooms on Toast
- 3 Heirloom carrots (1 purple, 1 yellow and 1 orange)
- 2 Handfuls lettuce (I used speckled lettuce)
- 1/2 Shallot (I used a fresh one – it is spring after all!)
- 2-3 Oyster mushrooms per person
- 3 T. Orange champagne vinegar (From Trader Joe’s)
- 2 – 3 T. Olive oil
- Salt and Pepper to taste
- toast rounds (I used fresh 9 grain bread and cut out leaf shapes with cookie cutters.)
First wash the lettuce and spin or drain on paper towels, tear into small pieces and set aside. Use a vegetable peeler on the carrots to make long thin strips. Steam them lightly.
Mince the shallot and add the champagne orange vinegar to it in a cup. Use a whisk and begin whisking while slowly adding the olive oil to create the shallot vinaigrette. Add salt and pepper to taste.
Heat some olive oil in a non-stick pan over medium heat, once it’s hot add the oyster mushrooms, turn over with tongs or a fork about 1 minute once the mushrooms have started to brown. Brown on other side and set aside. (You can drain on a paper towel if you it absorbed too much of the oil.) While the mushrooms are searing, toast the bread in the oven or toaster. I used a cookie cutter to make a leaf shape before toasting the bread. You could use any shape, or cut the toast in triangles.
Toss the lightly steamed carrots in the shallot vinaigrette. On the serving plate put the torn lettuce, then layer the carrots on top. Layout toast pieces and put mushrooms on top of the toast. Pour leftover dressing over lettuce. Put freshly cracked pepper over everything and a light dusting of kosher salt.
Enjoy as an appetizer or light summer meal.