One of my favourite things about trying new dishes in restaurants is attempting to recreate the ones I enjoyed at home (not always with success, unfortunately).
On a recent girls’ lunch in Toronto, celebrating 10 years of an amazing friendship, I had the opportunity to vist Harvest Kitchen, a place where vegetarians bring their meat eating friends (in their own words). Although I am a carnivore through and through, the beautiful veg-based options bowled me over and I tried quite a few! The ones that stood out for me immediately were the ‘Meatless Meatballs’ and the ‘Mushroom French Fry Salad’. I definitely thought the latter was worth recreating at home.
The resulting salad, my version, was a huge hit with the boy. A mouthwatering mixture of warm crisp potatoes and salty mushrooms on a bed of fresh greens. It has now become a staple of our Meatless Mondays and I thought I’d share it with you all. With a few substitutions you can make it truly vegetarian or gluten free.
3 large yukon gold potatoes 2 Tbsp duck fat (substitute olive oil for vegetarian version) 1/2 lbs of button mushrooms 1 tsp soy sauce (substitute tamari for GF version) 2 cups baby arugula 2 cups baby spinach 2 Tbsp of mayo (substitute for vegetarian version here) 2 Tbsp olive oil 2 Tbsp lemon juice 1/4 tsp salt 1/8 tsp pepper 1 clove garlic (grated) 1 tsp hemp seeds (optional for garnish) Prep time: 10-15 minutes Cook time: 35-40 minutes (mostly roasting time)1. Place roasting pan in the oven and preheat oven to 425 degrees Celsius.
2. Peel and roughly cube potatoes into small uneven pieces.
3. Remove the roasting pan from oven and add 1.5 Tbsp of duck fat, spreading it around the pan. Then throw in the potatoes, coat with fat, and return to the oven.
*Roasting time will depend on your oven but may take approximately 40 minutes. Don’t forget to stir the potatoes once or twice during roasting for even crisping.
4. Slice mushrooms and place in pan with 1/2 Tbsp of duck fat and the soy sauce on medium heat. Keep cooking until all liquid evaporates and continue to caramelize and brown the mushrooms.
5. Wash the spinach and arugula and place in mixing bowl.
6. Place mayo, olive oil, lemon juice, salt, pepper and grated garlic in a small bowl and stir to combine. 
7. Once the potatoes are roasted and mushrooms are browned, combine all warm ingredients in a bowl with the greens and cover with dressing. 
8.Toss to combine and plate. Sprinkle with hemp seeds for a little extra protein.
I want to dedicate this post to two special ladies that always keeping me laughing. And yes, my smile does sparkle that much when I’m with these two!
I hope you enjoy and give this delicious salad a try. And if you’re in Toronto, pop into Harvest Kitchen for those meatballs!
