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Radicchio salad with crispy maitakes, celery, herbs, and blue cheese dressing

Yield: 4

Overview: roast the maitakes, make the blue cheese dressing, and build the salad on the plate

Think of this salad as an outline - a great way to use up leftovers. Feel free to add or substitute freely - any veggies, herbs, pickles, roast beef, or crispy bacon you might have on hand.

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Ingredients

For the maitakes

• 1 lb maitake mushrooms
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon paprika
• 1 teaspoon cumin

For the blue cheese dressing

• 4 oz blue cheese, crumbled
• ¼ cup buttermilk
• 2 tablespoons mayo
• 2 tablespoons olive oil
• juice of ½ a lemon

For the salad

• 1 head radicchio, cut into bite-sized pieces
• 4 stalks celery, thinly sliced on a bias
• ¼ cup dill fronds
• ¼ cup chives, thinly sliced
• crumbled blue cheese

Instructions

1. Preheat the oven. 400°F with the fan on.
2. Roast the maitakes. Remove any dirty bottoms from the mushrooms and discard. Break the clusters into bite-sized pieces. In a mixing bowl, combine all the ingredients, except the mushrooms, and whisk together. Toss in the maitakes, season with salt and pepper, and mix well. Transfer to a baking sheet. Roast until deep golden brown and crispy (about 20 minutes). Stir every 10 minutes. Set aside while you finish preparing the other ingredients.
3. Make the blue cheese dressing. In a mixing bowl, mash the blue cheese with a fork until only small chunks remain. Whisk in the remaining ingredients and season to taste with salt and plenty of black pepper. If the dressing is too thick, whisk in a little more buttermilk, one tablespoon at a time.
4. Plate. Spread the radicchio and celery over a large plate. Drizzle with blue cheese dressing. Top with maitakes, dill, chives, and crumbled blue cheese. Finish with a drizzle of extra virgin olive oil and freshly cracked black pepper.

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