5to10 minutes.
Lower the heat a bit and add the onion; GRILLED OR BROILED SHIITAKE SALAD WITH SOY
cook until the onion softens, another 3 to 5minutes.
Add the garlic and cook, stirring occasionally until fra-
grant and soft, 1 to 2 minutes more. Turn o the heat.
2. Transfer the mushrooms to a bowl and stir in the
vinegar and remaining tablespoon oil. Let cool to room
temperature for at least 30 minutes. Garnish with the
parsley and serve. Or let sit at room temperature for
another hour or 2 before garnishing andserving.
Grilled or Broiled Portobello
Salad with Soy Vinaigrette
MAKES: 4 servings
TIME: 40 minutes
V
So meaty you wont believe it. Consider doubling the
number of mushrooms and serving this as a main
course, or use it to stu sandwiches, burritos, tacos, or
enchiladas.
4 large portobello mushrooms, stems discarded
$ cup good-quality vegetable oil, or more
asneeded
Salt and pepper
6 cups lightly packed mixed greens
$ cup Soy Vinaigrette (page 631)
1. Heat a charcoal or gas grill or turn on the broiler for
medium heat; adjust the rack to 4 to 6 inches from the
heat source. Rub or brush the mushrooms with enough
oil to lightly coat them, then sprinkle liberally with
salt and pepper. Grill or broil until they shrink and
are lightly browned and slightly crisp, anywhere from
2to 5minutes per side, depending on your equipment.
Brush or drizzle them with more oil if they start to
look too dry. Transfer to a cutting board and cut into
thickribbons.
2. Put the greens in a large bowl and toss with / cup of
the dressing. Spread the mushroom slices on top and
drizzle with their accumulated juices. Drizzle with a lit-
tle more of the dressing and serve.
F Fast M Make Ahead V Vegan O Vegan Optional
HTCEV_ch01.indd 65
VINAIGRETTE A little more work but always impres-
sive: Instead of the portobellos, remove the stems from
1pound shiitake mushrooms. Thread the mushroom
caps on metal skewers or wooden ones that have been
soaked in water for at least 20 minutes. Proceed with the
recipe from the beginning of Step 1.
GRILLED OR BROILED PORTOBELLO OR SHIITAKE SALAD
WITH BALSAMIC SYRUP Especially good if you use aru-
gula for the greens: Follow the main recipe or variation
above, substituting olive oil for the vegetable oil and Bal-
samic Syrup (page 633) for the dressing.
Cauliflower Salad with
Olives and Bread Crumbs
MAKES: 4 servings
TIME: 45 minutes
M V
Bread crumbs give this crunchy one-skillet dish, which
has roots in southern Italy, plenty of body. This is deli-
cious with panfried eggplant (page 161) or grilled
zucchini (see page 167). The steam-searing technique
is handy for all sorts of vegetables.
4 tablespoons olive oil, plus more as needed
1 tablespoon chopped garlic
1$ cups bread crumbs (preferably fresh,
see page 678)
Salt and pepper
$ cup chopped fresh parsley
1 large cauliflower (1$2 pounds),
cut into bite-sized florets
1 small red onion, halved and thinly sliced
$ cup chopped pitted black olives
2 tablespoons red wine vinegar
1. Put 2 tablespoons of the oil in a large skillet over
medium heat. When its hot, add the garlic and cook,
stirring frequently, until it becomes fragrant, about
1minute. Add the bread crumbs and cook, stirring
SALADS 65
7/5/17 12:32 PM
 occasionally, until theyre toasted, 3 to 5 minutes. Sprin-
kle with salt and pepper, stir in the parsley, and transfer
the mixture to a small bowl.
2. Wipe out the skillet, return it to medium-high heat,
and add the remaining oil. When its hot, add the cauli-
flower, sprinkle with salt, add 1 cup water, and quickly
cover the pan. Cook, shaking occasionally, until you can
barely pierce a floret with a sharp knife, 5 to 10 minutes.
Remove the cover, scatter the onion over all, and cook,
undisturbed, until the water evaporates and the cau-
liflower starts to brown, 5 to 10 minutes. Stir once or
twice and transfer the vegetables to a large bowl. Let sit
for a few minutes tocool.
3. Add the olives, vinegar, and about / cup of the
crumbs. Toss, taste, and adjust the seasoning, adding
more olive oil if youd like. Toss again and serve, passing
the remaining crumbs at the table.
LEMONY CAULIFLOWER SALAD WITH PARMESAN BREAD
CRUMBS Omit the olives and vinegar. Zest and juice
1lemon. In Step 1, add / cup grated Parmesan cheese
and the lemon zest to the bread crumbs along with the
parsley. In Step 3, add the lemon juice to the cauliflower
before tossing.
Eggplant Salad with Miso
MAKES: 4 servings
TIME: About 30 minutes
F M V
The typical way to prepare this traditional Japanese
salad is to boil the eggplant, and I give directions for
doing it that way. But if you have the time and energy,
saut the cubes in a little good-quality vegetable oil, as
in Ratatouille Salad (page 66). And grilled eggplant
slices (see page 166) are especially delicious. All of
these cooking methods work well with the dressing in
the main recipe and the variations.
1 eggplant (about 1 pound)
Salt
$ cup white or other miso, or to taste
66 HOW TO COOK EVERYTHING VEGETARIAN
HTCEV_ch01.indd 66
2 tablespoons good-quality vegetable oil
1 tablespoon soy sauce
1 tablespoon mirin or brown sugar
1 tablespoon rice vinegar or fresh lemon juice
Cayenne
$ cup chopped walnuts
1. Bring a large pot of water to a boil and salt it. Trim
the eggplant (no need to peel) and cut it into 1-inch
cubes. Boil the eggplant until tender but not falling
apart, 3 to 5 minutes. Drain well and leave it in the
colander to cool. (You can refrigerate the eggplant,
covered, for up to 24 hours at this point. Bring it back to
room temperature before proceeding.)
2. Pat the eggplant dry with paper towels. Whisk
together the miso, oil, soy sauce, mirin, and vinegar in a
large bowl. Thin with a tablespoon water if necessary.
3. Add the eggplant to the dressing, sprinkle with just
a little salt and a pinch cayenne, then toss. Taste and
adjust the seasoning. Top with the walnuts andserve.
EGGPLANT SALAD WITH MISO AND TOFU All you need
for dinner: In Step 3, add 1 pound cubed Baked Tofu
(page 485) or Tofu Croutons (page 497). Increase
the dressing ingredients to / cup miso, / cup oil, and
2tablespoons each soy sauce, mirin, and vinegar.
EGGPLANT SALAD WITH SOY VINAIGRETTE What to do
if you dont have miso: Omit the miso, oil, soy sauce,
mirin, vinegar, and cayenne. Make either the main rec-
ipe or the tofu variation, but instead of the miso dress-
ing, use / cup Soy Vinaigrette (page631). Garnish
with 1 tablespoon sesame seeds instead of the walnuts,
if you like.
Ratatouille Salad
MAKES: 4 servings
TIME: 30 minutes
F M V
Eggplant, zucchini, onions, and tomatoes are a familiar
Mediterranean combination, especially in summer. Too
7/5/17 12:32 PM