Dana Slatkin

Roasted Mushroom Salad with Yuzu Dressing

mushroom saladAdapted from Nobu 57, New York City

Last week was so full of peaks and valleys, I felt like I was on a raft in white water rapids, holding on for dear life. On the upside, our eldest son turned sixteen. Our youngest had a breakthrough in his quest to learn to read. A project I’ve been working on went sideways, then got a lucky break.

Then there was a double ear infection, a funeral for a pet fish, a fender bender, a broken dishwasher, and the realization that, like it or not, with all of its ups and downs, this is it… as far as I know.

On the plus side, I had a blast teaching a class entitled Fall Favorites (in case you couldn’t make it, the recipes are available here). The menu was all about squashes, Brussels sprouts, sweet potatoes, turnips, pumpkin, apples, warm spices. And mushrooms…lots of them.

Even if the musty little fungi aren’t your cup of tea, you’ll still want to keep this recipe for the dressing. It’s rather addictive. Made with the juice of the yuzu fruit, an Asian citrus that resembles a large lemon and has a lip-puckering tang (there’s a better explanation and photos here), the vinaigrette makes vegetables and just about any protein jump off the plate. Try it on grilled fish, chicken, or tofu, tossed into raw or cooked greens, and drizzled over the simplest salad of sliced cucumber, avocado, and oranges.

My family can’t seem to get enough. Even the little guy (who is thankfully feeling better after a round of antibiotics) eats this salad by the handful. Splurge on a bottle of yuzu juice or substitute a combination of orange and lime juice.

After a bumpy ride of a week, this recipe just might keep you buoyant, too. I’m happy to pass it on, with thanks to Chef Matsuhisa for sharing his darn tasty inspiration. You never know when it will come to the rescue. Because, as Ian McEwan wrote so eloquently in Saturday, one of my favorite books ever, “There’s always this. And there’s only this.”

This salad will definitely grace my Thanksgiving/Hanukkah table next month! Here are some other salads suitable for holiday feasting:
Kale Quinoa Salad with Mustard-Maple Vinaigrette

Winter Chopped Salad with Champagne Vinaigrette

Brussels Sprouts Salad with Chestnuts and Pomegranate

Kale Caesar Salad with Miso Almond Crumble

The fall recipes are still coming in and I’m drooling! Share yours in my Fall Cooking Contest for a chance to win these beautiful, handy, and scary-sharp knives from Kyocera!

Disclaimer: This post may contain totally benign affiliate links, earnestly intended to help dear readers make informed consumer choices while supporting invaluable, unsponsored, free-of-charge and delicious content.

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  1. Esther Chua says:

    Hello! Would regular vegetable oil or olive oil be able to substitute the coconut oil? If I would like to reduce this recipe to just enough for 2, could you please attach the lessened amounts? Thanks! :)

  2. Dana Slatkin says:

    Any oil will do, Esther. Rather than reduce the amount of dressing for 2, I recommend making a double batch so you can save the leftovers for another time. This dressing makes a great marinade for chicken and tofu, too! Enjoy and thanks for being a Farmgirl reader.

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