Carrot and Cannellini Bean Salad with Seared Trumpet Mushrooms
INGREDIENTS
ROASTED CARROTS
1 lbs carrots with tops
1 tbs olive oil
SEARED TRUMPET MUSHROOMS
1 lbs trumpet mushrooms
1 tbs butter or olive oil
CANNELLINI BEAN SALAD
1 lbs cannellini beans, cooked and cooled
1 shallot, sliced thinly
1/4 cup carrot top leaves
1 tbs white wine vinegar
1/4 tsp chili flakes
2 tsp olive oil
salt and pepper to taste
DIRECTIONS
preheat oven to 400°F.
I. cut carrots lengthwise into quarters and place into a bowl. toss in olive oil and season to taste with salt and pepper. arrange carrots in a single layer on a baking tray and roast until knife tender and slightly charred
II. while carrots are cooking, cut the mushrooms lengthwise and score the cut sides (draw a tic-tac-toe board onto the mushrooms). heat the butter or olive oil in a sauté pan then add the mushrooms cut side down. allow to sear until golden brown then flip them to finish cooking the mushrooms until they are knife tender
III. place beans, shallots, carrot tops, vinegar, chili flakes and olive oil into a bowl and toss gently to coat. season to taste with salt and pepper
IV. to serve arrange bean salad on a plate or platter then place the carrots and mushrooms on top. this dish can be served hot or room tempature
