Mushroom salad with white beans and lentils
1 cup dried white beans or 1 can large white beans
1/3 cup dried lentils
4 portabella mushrooms, washed and stems removed
1 tablespoon minced shallot
1 tablespoon olive oil
6 cups sweet baby greens
Salad dressing (and garnish)
½ cup extra-virgin olive oil
1 tablespoon sherry vinegar (or blend rice wine vinegar with a little sherry for a softer flavor)
1 tablespoon oregano leaves
1 tablespoon tarragon
salt and pepper
fresh basil chiffonade (basil cut into long, thin strips)
Soak beans overnight (if dried), drain and cook in a vegetable or chicken stock (1 ½ cups) until tender. If using canned beans, drain and put beans into a bowl and season with salt and pepper.
Bring a saucepan of salted water to a boil, add lentils and cook until tender, approx. 20-25 minutes. Drain lentils and spread on a cookie sheet to cool quickly.
Preheat oven to 450 F.
Place mushrooms onto a lightly sprayed baking sheets, drizzle both sides with 1 tablespoon olive oil, and roast for 12 minutes in oven. Turn them over and roast for 3 more minutes, remove pan from oven and let mushrooms cool. Cut into ¼ inch thick slices when cooled, and set aside.
Make dressing with ½ cup extra-virgin olive oil, sherry vinegar, oregano and tarragon and season with salt and pepper. Taste dressing and adjust with more vinegar if needed.
In salad bowl, toss together beans, shallots, lentils and 2 tablespoons of dressing, mix well. Place greens in a bowl and drizzle 2 tablespoons of the dressing on them, toss lightly and set greens on salad plate. Set strips of mushrooms on greens, spoon the blend of beans and shallots over the top. Finish with a drizzle of the remaining vinaigrette and a garnish of basil chiffonade.