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The dressing for this salad came from my daughter’s aunt Adina, who is a super aunt and a great cook! I’m not sure what the original salad included but I like this creamy and bold dressing with hearty kale (or cabbage or spinach), woodsy mushrooms, sweet beets, and hearts of palm. I like to mix a few varieties of mushrooms for extra texture and shape.
1/2 cup Gefen Mayonnaise
1 tablespoon Dijon mustard
2 tablespoons Tuscanini White Wine Vinegar
3 tablespoons Tuscanini Truffle Oil (see note below)
1–2 tablespoons honey
1 teaspoon kosher salt
1/4 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, such as Gefen, cut in 1/2-inch pieces
6 cups kale, thick stems removed, or hearty lettuce, chopped
1 cup sliced Gefen Hearts of Palm
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 one tablespoon hot water (or more as needed) to reach the desired consistency. Refrigerate until ready to use.
Heat a gas grill or an oven to 375 degrees Fahrenheit.
In a bowl, toss mushrooms with two 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.
Place beets on a roasting pan in a single layer. Toss with remaining one tablespoon oil. Bake for 20–25 minutes, until lightly browned and caramelized.
In a large bowl, toss kale with grilled mushrooms, beets, and hearts of palm. Add dressing to taste, toss again, and serve immediately.
Photography by Chay Berger
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