Kitchen Confidential: Vegan White Elf & Chia Seed Salad

This week in kitchen confidential we caught up with one of our many talented 543 chefs as he put together a delightful grilled white elf mushroom and chia seed salad. Sprinkled with quinoa and chia seeds, the dish is packed with vitamins, protein, and anti-oxidants. The white elf mushrooms have an almost seafood-y flavor, and the sheer slices of watermelon radish give it a bright and happy color. The colorful, nutrient rich combination, make this a perfect spring time meal.

Brad, the lovely man showing us how to put everything together, has a background rich in vegetarian restaurants. Before coming to us, he worked out in Arizona and trained under top chefs.

Salad Ingredients:

Frisee Greens

1 Large White Elf Mushroom

1 Watermelon Radish

2 Tbsp Chia Seed, Sprouted (soak in water to sprout)

2 Tbsp Red Quinoa, Cooked & Fried (for crispiness)

1 Tbsp Olive Oil

Salt & Pepper to taste

Dressing Ingredients:

1 Cup Cranberries

1 Cup Olive Oil

1 Cup Rice Vinegar

½ Cup Agave Nectar

2 Tsp Lemon Juice

Salt & Pepper to Taste

Baguette Ingedients:

One small baguette

2 Tbsp Olive Oil

2 Sprigs Rosemary

Salt & Pepper to Taste

Directions:

Trim off thick bottom of mushroom, and cut into 1 inch slices.

Coat mushroom slices with olive oil and sprinkle with salt & pepper in a large mixing bowl 

Cook mushrooms on a grill until both sides have nice, even grill lines.

Using a vegetable peeler, peel & slice radishes into thin sheets

Mix radishes, mushrooms, and greens together with desired amount of dressing

Mix together olive oil, rosemary, salt and pepper for your baguette.

Cut baguette in half and coat with rosemary olive oil mixture. Place face down on your grill to toast.

Plate salad in a high mound

Sprinkle with quinoa, squeeze a bit of lemon into your sprouted chia seeds, and drizzle over plate

Finish off with the baguette

And you’re done!