Steakhouse Mushroom Kale Saladwith Kale, Bell Pepper, Tomato & Horseradish Dressing

A week ago, I had foot surgery, so I've been avoiding doing much of anything since then. Last night, the hubs made me a Hello Fresh meal (1 of 3 this week). Love a good meal delivery service. We all could avoid COVID and people who cut in line or try to scan $300 worth of groceries at the self checkout.


Source: Hello Fresh | Serves: 2 | Time: 35 min


Things I would have changed if I got ingredients from the grocery store: replaced soy sauce with coconut aminos; skipped yogurt; used vegan mayo


Steakhouse Mushroom Kale Saladwith Kale, Bell Pepper, Tomato & Horseradish Dressing

Ingredients

4 oz #kale

8 oz button #mushrooms

1 shallot

1 green bell Pepper

1 roma tomato

1 tbsp Bold & Savory Steak Spice (I'm sure there's a Penzey's equivalent)

1 tsp garlic powder

2 tbsp soy sauce

5 tsp balsamic vinegar

2 oz Creamy Horseradish Sauce

2 tbsp yogurt

2 tbsp mayonnaise

½ tsp sugar

4 tsp cooking oil

1 tbsp EVO

1 tbsp vegan butter

S&P, to taste


Instructions

Wash and dry produce. Remove and discard any large stems from kale; roughly chop into bite-size pieces. Trim and quarter mushrooms. Halve, peel, and thinly slice shallot. Halve, core, and thinly slice bell pepper into strips. Dice tomato into ½-inch pieces. Place kale in a large bowl. Add a drizzle of oil and lightly season with salt. Using your hands, massage kale until leaves are tender, 30-60 seconds.


Using a rolling pin or heavy-bottomed pan, crush peppercorns inside Steak Spice packet. In a medium bowl, combine mushrooms, garlic powder, half the Steak Spice, half the soy sauce, half the vinegar, 1 tbsp olive oil, and ¼ tsp salt. Set aside to marinate until step 4. In a small microwave-safe bowl, combine shallot, remaining vinegar, ½ tsp sugar, and a pinch of salt. Cover with plastic wrap and microwave for 25 seconds. Drain liquid; transfer shallot to a plate. Wipe out bowl.


Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.


Heat a large drizzle of oil in same pan over medium-high heat. Add mushrooms and marinade; cook, stirring occasionally, until browned, 5-7 minutes. Stir in ¼ cup water. Cook until liquid has evaporated and mushrooms are soft, 1-2 minutes. Turn off heat; stir in 1 tbsp butter until melted.


In bowl used for shallot, whisk together horseradish sauce, yogurt, and mayonnaise. Season with salt and pepper. Add tomato and half the mushrooms to bowl with kale. Toss salad with as much dressing as you like (save any remaining for serving if desired) until evenly coated.


Divide salad between bowls. Top with bell pepper, pickled shallot, and remaining mushrooms. Serve with any remaining dressing on the side.

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