Steakhouse Mushroom Kale Salad

Name: Steakhouse Mushroom Kale Salad with Kale, Bell Pepper, Tomato & Horseradish Dressing
Yield: 2 servings
Ingredients: 1 Bell Pepper; 5 tsp Balsamic Vinegar; 4 oz Kale; 2 tbsp Soy Sauce; 2 tbsp Greek Yogurt; 2 oz Creamy Horseradish Sauce; 2 tbsp Mayonnaise; 1 tbsp Steak; 1 Tomato; 1 tsp Garlic Powder; 1 unit Shallot; 8 oz Mushroom; tsp Salt, tsp; tsp Black Pepper, tsp

with Kale, Bell Pepper, Tomato & Horseradish Dressing

By Recipe0 System

Talk about Meatless Monday! (Or Tuesday, Wednesday, Thursday... you get the picture.) This hearty mushroom and kale salad gives us steakhouse vibes in a delicious, vegetable-forward way. Button mushrooms are marinated and cooked with soy sauce, vinegar, and our Bold & Savory Steak Spice for maximum flavor. Quick-pickled shallots add tangy-sweet pops throughout while creamy horseradish dressing provides a punchy, steakhouse-worthy finishing touch.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Bell Pepper
5 tsp Balsamic Vinegar
4 oz Kale
2 tbsp Soy Sauce
2 tbsp Greek Yogurt
2 oz Creamy Horseradish Sauce
2 tbsp Mayonnaise
1 tbsp Steak
1 Tomato
1 tsp Garlic Powder
1 unit Shallot
8 oz Mushroom
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Remove and discard any large stems from kale; roughly chop into bite-size pieces. Trim and quarter mushrooms. Halve, peel, and thinly slice shallot. Halve, core, and thinly slice bell pepper into strips. Dice tomato into ½-inch pieces.

Place kale in a large bowl. Add a drizzle of oil and lightly season with salt. Using your hands, massage kale until leaves are tender, 30-60 seconds. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture.
2

Using a rolling pin or heavy-bottomed pan, crush peppercorns inside Steak Spice packet.

In a medium bowl, combine mushrooms, garlic powder, half the Steak Spice, half the soy sauce, half the vinegar, 1 TBSP olive oil, and ¼ tsp salt. (For 4 servings, use all the Steak Spice, all the soy sauce, 2 TBSP olive oil, and ½ tsp salt.) Set aside to marinate until step 4.

In a small microwave-safe bowl, combine shallot, remaining vinegar, ½ tsp sugar (1 tsp for 4), and a pinch of salt. Cover with plastic wrap and microwave for 25 seconds. Drain liquid; transfer shallot to a plate. Wipe out bowl.
3

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper.

Turn off heat; transfer to a plate. Wipe out pan.
4

Heat a large drizzle of oil in same pan over medium-high heat. Add mushrooms and marinade; cook, stirring occasionally, until browned, 5-7 minutes. TIP: If mushrooms start to brown too quickly, reduce heat to medium and cook for 6-8 minutes.

Stir in ¼ cup water. Cook until liquid has evaporated and mushrooms are soft, 1-2 minutes.

Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.
5

In bowl used for shallot, whisk together horseradish sauce, yogurt, and mayonnaise. Season with salt and pepper. TIP: If dressing seems too thick, stir in a splash of water.

Add tomato and half the mushrooms to bowl with kale. Toss salad with as much dressing as you like (save any remaining for serving if desired) until evenly coated.
6

Divide salad between bowls. Top with bell pepper, pickled shallot, and remaining mushrooms. Serve with any remaining dressing on the side.

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