Mushroom, Beet, and Prune Salad
An unusual pairing where earthy beet and braised cabbage meet sauteed mushrooms and smoky-sweet prunes. The flavor lands complex and almost wintry: sweet, mushroomy, and tart notes hold each other in check, while mashed garlic adds a kick. It’s the kind of salad that gets more interesting with each forkful.
What to watch
The braised cabbage is no accident; it lends a soft tang and juiciness, so you need only a whisper of mayonnaise. The mushrooms, though, must be sauteed until every bit of moisture has cooked off and they turn lightly golden. Underdone, they’ll water the salad down and leave it flat.
Use soft prunes; if they’ve dried out, pour boiling water over them for 10 minutes, then pat dry. Choose a sweet-tart apple, which brightens the whole thing. And give the salad at least half an hour in the fridge so the ingredients have time to get acquainted before serving.
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Ingredients
Instructions
Cut the boiled beet, boiled potato, and peeled, cored apple into thin strips.
Mix them with the braised cabbage and mashed garlic, add salt, and dress with mayonnaise.
Finely chop the mushrooms and saute them in oil; cut the prunes if needed.
Garnish the salad with the prunes, sauteed mushrooms, grated boiled egg, and fresh herbs.
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