SESAME GREENS WITH ROASTED SHIITAKES
4 servings
Toasted, soy-glazed sunflower seeds and roasted mushrooms make this salad especially satisfying. If desired, use vegetarian “oyster-flavored” sauce.
Stir together in a large bowl:
- 3 tablespoons white wine or rice vinegar
- 1 tablespoon oyster sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons soy sauce or tamari
- 1 garlic clove, grated or mashed to a paste
Add to the bowl:
- 1 bunch Swiss chard (about 12 ounces), finely shredded, ribs and all (4 packed cups)
- ¼ small head red cabbage, finely shredded (about 2 cups)
Toss well and allow to sit while you prepare the remaining ingredients.
Position a rack in the lower third of the oven and preheat the broiler. Toss together on a rimmed baking sheet:
- 4 ounces shiitake mushrooms, stems removed and caps thinly sliced
- 2 tablespoons vegetable oil
- ¼ teaspoon salt
Broil the mushrooms until well browned, 4 to 7 minutes. While the mushrooms cook, place a small skillet over medium heat. Add:
- ⅓ cup sunflower seeds or chopped cashews
Cook, stirring, until toasted. Remove from the heat and immediately add to the skillet:
- 2 teaspoons soy sauce
Stir to coat the seeds with the soy sauce until the liquid has evaporated.
Taste the greens for salt and acid and adjust the flavor accordingly. Add the mushrooms and toasted sunflower seeds and toss. Serve topped with:
- Toasted sesame seeds