This recipe was largely based off of Bryant Terry's caramelized leek and seared mushroom toast from his book Vegetable Kingdom. His description as to how this recipe came about was absolutely hilarious and it had me wanting to make this recipe for a few weeks now. I also really like the idea of a light dinner in the summer - so some form of toast feels like a good place to land. I wanted to increase the protein content a bit, so I swapped his pine nuts for the hemp hearts in this recipe and I still found it to be tasty.
The salad is a bit of a nod back to my time living in France as a teenager. I remember seeing my host-mother making a last minute green salad like this nearly every night. I tend to like my dressings on the acidic side, so if you prefer less acidic, simply reduce the amount of vinegar.
3/4 cup hemp hearts
2.5 tbs whole grain mustard
salt and pepper
1 tbsp extra virgin olive oil
1 lb mixed mushrooms
1 medium leek, sliced thinly
1 tbsp fresh thyme
4 thick slices sourdough
1 tbsp tarragon, chopped
8 cups mixed lettuce
1 clove garlic
2 tbsp red wine vinegar
1 tsp dijon mustard
2 tbsp olive oil
In a mortar, mash the hemp hearts with a little salt. Add in the mustard and mix to form a paste. Season with salt and pepper.
Heat a large pan on medium high. Once it's hot, add in 1 tbsp olive oil. Depending on the type of mushroom you're using, you'll either want to tear them into smaller pieces, or with a knife, slice into reasonably thin slices (for more common button mushrooms). One the oil is hot, add in the mushrooms.
Let the mushrooms cook untouched and uncovered for a few minutes until the bottoms start to crisp up and brown. Then give them a mix and let them cook again. You want the mushrooms to get really browned. Then add in the leek, a few sprigs of thyme, tarragon, and season with salt.
Let cook down. Once the leeks are nicely cooked, remove the thyme sprigs.
To assemble the toasts, layer the hemp mixture on the toast. Top with the mushroom and leek mixture, a little fresh tarragon, and flaky salt.
For the salad, slice the clove of garlic in half. Rub the cut-side of the clove against a large bowl with a little salt to impart a small amount of garlic flavor into the dressing. Add in the vinegar, mustard, and slowly pour in the olive oil to make a bit of an emulsion. Toss in the lettuce and mix it all together.
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- Julia Feld