Meanwhile, peel the orange and slice it into 1/2" rounds, reserving any fallen juices.ģ. After they have plumped, drain the water.Ģ. Small bowl, covering them with boiling water, and letting them sit for 5 Begin by re-hydrating the wood ear mushrooms by placing them into a slivered yellow onion, soaked in cold water, then drainedġ. Orange and Avocado Salad with Wood Ear Mushroomsġ tbsp. Learn more about identifying wood ear mushrooms here. They have a flavor somewhat like a splice of oregano and onion, with the crunch of sesame seeds. You are most likely to find them at an Asian market. I recommend that you seek out the nigella seeds. The addition of the wood ear mushrooms is my own.
This salad is a mashup of two recipes - orange slices, onion, and cumin, served to me by a friend at a casual lunch, and the avocado, orange, and green onion salad from Around the World in 120 Salads. In winter, I find myself struggling more to make salads that are aren't the same old, and feel relevant to the season, serving to lighten up long-cooked and heavy winter fare. Salads are so easy in summertime, when one can effortlessly combine whatever fresh ingredients are around. Every ingredient counts, and they come together in a nearly magical way.
If you aren't fortunate enough to harvest your own wood ear mushrooms, they are fairly easy to find and inexpensive, both fresh and dried, in the Asian grocery store. They are always a delightful find because, as their name indicates, they indeed closely resemble ears, so much so that one can hardly resist the urge to hold one up to their head take zombie ear portraits.
Here, I am lucky enough to be able to forage these ephemeral mushrooms on downed conifers in the mountains in late summer monsoon season.
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