Salad, french fries, and wine are a perfect meal to me. This salad is inspired by the French bistro classic frisee lardon, my love of French fries, and my deep dislike for frying at home.
5 ounces sliced shiitake mushrooms (for 2-3 people. Double up if you are more.)
3 fingerling potatoes per person
sheet trays + parchment paper
1 shallot, diced small
1/2 cup of olive oil
2 Tablespoon rice vinegar
2 teaspoon mustard
Frisee or arugula 2 small handfuls per person
Preheat oven to 350°
Line 2 sheet trays with parchment paper. If you have three, even better, line them all with parchment.
Also, it's okay if you only have one. Cook the mushrooms first. Once they've cooled transfer them to a plate and reuse the sheet tray for the potatoes.
Place the sliced shiitake mushrooms in a large bowl. Pour about two Tablespoons of olive oil on the bowl toward the top so that the oil drips down the inside of the bowl. I don't measure this but do 3 quick circles around the bowl with the bottle of oil. This is a super important step because mushrooms are like sponges and if you pour the oil directly onto them a handful will get all the oil and be oversaturated while the rest get no oil at all. If you pour the oil on the bowl more mushrooms will get the oil. Toss the mushrooms in the oily bowl trying to coat as many as possible.
Place the mushrooms in a single layer on the parchment. You don't want them to be on top of each other or they will be soggy. Sprinkle the mushrooms with Kosher salt (I like Diamond) holding your hand about 4 inches away from the mushrooms so that the salt falls evenly over them.
Set the bowl aside to use with the potatoes.
Bake the mushrooms for about 25 minutes. The timing will depend on your oven. They are ready when they have shrunk to a third of their size and look a little browned. Pull them out and let them cool.
While the mushrooms cook, slice the fingerling potatoes about 1/8 inch thick length wise. Place them in the oily bowl and toss them with a 1/2 teaspoon of olive oil, sprinkle them with salt and toss again.
Place the potatoes in a single layer on the sheet trays and bake until the potatoes look golden and crispy. About 20 minutes. They can go in the oven as soon as they are ready. No need to wait for the mushrooms to come out unless you need the sheet tray.
While everything is roasting, make your bistro dressing. This recipe makes a little more than you'll probably need. It keeps for about 2 weeks refrigerated and is great on all salads
Finely dice the shallot as small as possible. Place it in a small pot and add the oil. Gently simmer the shallot for about 5-10 minutes. The idea here is that you are trying to confit the shallot and also infuse the oil with shallot flavor. When they look soft and cooked remove the pot from the heat and let it cool. Add mustard and stir. Add lemon juice, rice vinegar. and 1/4 teaspoon of salt. Stir and taste. Does it need a little more acid? salt? If so add a little more.
When you are ready to serve, toss your frisee or arugula with the dressing. Sprinkle half of your potatoes and mushrooms and toss. Sprinkle the remaining mushrooms and potatoes over the top