King trumpet mushrooms star in this salad served at Brooklyn’s Prime Meats. They’re available at many supermarkets, but you’ll find them at better prices at many Asian markets. Crimini (baby bella) mushrooms are a fine substitute.
Ingredients
6 Servings
2
1
1
1
1
2
1
1
1
Preparation
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Step 1
Whisk vinegar, Dijon mustard, and honey in a medium bowl. Gradually whisk in grapeseed oil until emulsified. Season with salt and pepper. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill.
Step 2
Combine breadcrumbs and olive oil in a small skillet over medium-high heat. Cook, stirring frequently, until breadcrumbs are golden brown, 4-5 minutes. Season with salt and pepper and transfer to a paper towel-lined plate; let cool. DO AHEAD: Breadcrumbs can be made 1 day ahead. Store airtight at room temperature.
Step 3
Combine mushrooms, onion, watercress, and vinaigrette in a large bowl and toss to coat. Divide among plates; sprinkle with breadcrumbs.
