Mushroom Salad

Mushroom salad makes a real argument for raw mushrooms. Most people only know cooked mushrooms, but sliced thin and tossed in dressing, they have a meaty, almost nutty flavor and a satisfying snap. The salad layers two types of lettuce (iceberg for crunch, Boston for tenderness), cucumber for hydration, and quickly-blanched green beans for body.

The technique trick is the long chill. Lettuce, cucumber, and beans go into a sealed container for at least four hours (overnight is better) to crisp up properly. Limp salad ingredients can never be revived; the cold soak is what gets them firm and snappy.

Mushrooms get added at the very end, sliced thin and laid on top. Adding them earlier means they’d absorb the dressing and turn slimy.

Kitchen Tips

• Pat the chilled greens completely dry before dressing. Wet greens dilute the dressing and turn the salad watery.
• Slice the mushrooms paper-thin. Thick slices stay raw-tasting; thin slices tenderize slightly in the dressing.
• Use white button or cremini mushrooms. Portobello mushrooms are too earthy raw and shiitakes need cooking.
• Toss with French dressing right before serving. Pre-tossed salad sits poorly and goes soggy fast.

Variations

• Add crumbled blue cheese or shaved Parmesan for a richer, more substantial salad.
• Toss in a handful of toasted walnuts or sunflower seeds for crunch.
• Use balsamic vinaigrette in place of French dressing for a more Italian-leaning salad.