Grilled Mushrooms and Roasted Beet Kale Salad

Serves 6


½ cup mayonnaise

1 tablespoon Dijon mustard

2 tablespoons white wine vinegar

3 tablespoons truffle oil (see note below)

1–2 tablespoons honey

1 teaspoon kosher salt

¼ teaspoon ground black pepper

1–3 tablespoons hot water (if needed)


3 cups sliced mushrooms (mixture of
shiitake, portobello, button, baby bellas)

2 tablespoons plus 1 tablespoon
olive oil, divided

3 pre-packaged cooked beets,
cut in ½-inch pieces

6 cups kale, thick stems removed,
or hearty lettuce, chopped

1 cup sliced hearts of palm

Prepare the dressing: In a container with a tight-fitting lid, whisk mayonnaise, Dijon mustard, white wine vinegar, truffle oil, honey, salt, and pepper. Seal and shake vigorously. If dressing is too thick, add 1 tablespoon hot water (or more as needed) to reach the desired consistency. Refrigerate until ready to use.

Prepare the mushrooms: Heat a gas grill or an oven to 375°F. In a bowl, toss mushrooms with 2 tablespoons oil and add to a grill pan or roasting pan. Grill 12–15 minutes or until lightly browned, or roast in the oven until softened, lightly toasted, and fully cooked, about 15–20 minutes.

Prepare the beets: Place beets on a roasting pan in a single layer. Toss with remaining 1 tablespoon oil. Bake for 20–25 minutes, until lightly browned and caramelized. 

Prepare the salad: In a large bowl, toss kale with grilled mushrooms, beets, and hearts of palm. Add dressing to taste, toss again, and serve immediately.
NOTE Truffle oil is available in kosher markets and on Amazon. It has a wonderful flavor and fragrance and it’s great as a finishing sauce, atop baked potatoes, and drizzled on dips.

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