Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad

| August 23, 2014 | 2 Comments
  • 2 Comments
Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend

Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend

We’ve probably all eaten or tossed a Portobello mushroom on the grill at one time or another. Sometimes with greater or lesser success. I’ve had brilliant, tender, juicy ones and ones that taste like burned dirt braised in a sea of soy sauce. But either way, they’re a bit predictable and been-there-done-that. I do, however, love mushrooms. Especially big meaty porcinis, boletes, chanterelles, and king trumpets.

So, as it’s grilling season, I thought, why not throw the mushrooms that I actually do like to eat on the grill? I used king trumpets for this recipe, but only because that’s what I happened upon at the market. You can use any meat mushroom (see the ones I mentioned above) with equally scrumptious results.

Brushed with garlic and herb-infused olive oil, the mushrooms turn golden brown, the edges crisp, and they take on a fragrant smokiness. You can sprinkle them with a little salt and just eat them on their own, or toss them into this earthy kale and bacon salad, which I dressed with a squeeze of lemon and the remaining infused oil.

This is hearty enough to eat on it’s own, or serve it alongside any grilled meat. Leave out the bacon to make it vegan! And of course it’s naturally gluten-free.

Ingredients for Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend

Ingredients for Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend

Recipe: Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette

Makes 4 to 6 servings

    Ingredients:

  • 1/2 lb large meaty wild mushrooms such as king trumpet, porcini/bolete, or chanterelle
  • 2 or 3 strips applewood-smoked bacon, chopped
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 1 clove garlic, minced
  • 1 tbsp mixed fresh herbs such as parsley, thyme, oregano, and/or mint
  • 1 bunch lacinato kale, ribs removed and leaves cut into strips crosswise
  • Kosher salt
  • Juice of 1/2 lemon
    Instructions:

  1. Clean the mushrooms with a damp cloth, trim the stems, and cut into 1/2 thick slices. If the mushrooms are too small to place directly on the cooking grate of your grill, thread them onto skewers or have ready a perforated grilling tray. Prepare a charcoal grill for direct heat grilling over medium heat.
  2. Prep the mushrooms. Photo: Wendy Goodfriend

    Prep the mushrooms. Photo: Wendy Goodfriend

  3. In a frying pan, cook the bacon, stirring, until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.
  4. Cook the chopped bacon in a frying pan until crisp. Photo: Wendy Goodfriend

    Cook the chopped bacon in a frying pan until crisp. Photo: Wendy Goodfriend

  5. In a bowl, stir together 1 tbsp of the bacon drippings with the olive oil, garlic, and herbs. Place the kale in a serving bowl, sprinkle with a little salt and the lemon juice, and massage gently with your hands. Set aside.
  6. Gently massage the kale. Photo: Wendy Goodfriend

    Gently massage the kale. Photo: Wendy Goodfriend

  7. Brush the cooking grate of the grill clean, then oil the grate. Brush the mushroom slices lightly with the herb-oil mixture. Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Transfer the mushrooms to a plate and brush with a little more of the herb-oil mixture. Chop the mushrooms into bite-sized pieces. Taste and season with a little salt.
  8. Brush the mushroom slices lightly with the herb-oil mixture. Photo: Wendy Goodfriend

    Brush the mushroom slices lightly with the herb-oil mixture. Photo: Wendy Goodfriend

    Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Photo: Wendy Goodfriend

    Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Photo: Wendy Goodfriend

  9. Add the bacon and mushrooms to the salad. Drizzle with enough of the herb-oil mixture to lightly coat the salad, a tablespoon or so. Toss to combine and serve right away.
  10. Add the bacon to the salad. Photo: Wendy Goodfriend

    Add the bacon to the salad. Photo: Wendy Goodfriend


    Add the sliced mushrooms and toss the salad. Photo: Wendy Goodfriend

    Add the sliced mushrooms, drizzle with herb-oil mixture, toss the salad and serve. Photo: Wendy Goodfriend


    Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend

    Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend

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About the Author ()

Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. Her first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. She was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in San Francisco with her husband and their toddler, whom she cooks for everyday. Find out more at http://www.kimlaidlaw.com.
  • Lori Woods

    Why ruin a perfectly good salad idea with bacon? Leave it out and make a healthier and cruelty-free version.

  • weegee

    Lori- The richness of the bbq trumpet mushrooms along with the herbs and garlic will provide enough good flavor to make this salad w/o bacon for vegetarians.