Chef Dahlia's Herb Mushroom Butter Lettuce Salad

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Recently we had the pleasure of meeting Chef Dahlia Haas of Seattle and Hawaii. She’s the energetic author of the popular blog Chef Hula Dahl. One minute she's telling us of her favorite stops in the Pike Place Market, and another she’s down at Rancho La Puerta spa and fitness resort teaching cooking classes (and sharing an intriguing recipe for Lemon-Rosemary Cauliflower Couscous.) Teacher, event planner, contributor to Bon Appétit…Chef Dahlia does it all in a healthy, seasonal, inherently fresh way, and has been since 1992:

When I started my career as a cooking teacher, I decided to focus on creating guilt-free healthy recipes. Anyone can make great-tasting food using cream and butter. My brand of cooking won the approval of my students every time we cooked together!” 

Thanks for being a Wellness Warrior, Dahlia! 

Herb Mushroom Butter Lettuce Salad 

Makes 8 servings

This simple salad is lovely, especially in the warmer months when fresh herbs are at their best. The delicate flavors of the mushrooms, herbs and butter lettuce make this salad especially refreshing and a great way to use all the herbs growing in our gardens. Fresh tarragon has the strongest flavor, mint adds sweetness and why not use a mixture of cinnamon, lemon and purple basils.

Ingredients:

  • 4 heads butter lettuce, washed and well dried

  • 8 ounces button mushrooms, thinly sliced

Meyer Lemon Vinaigrette:

  • 1 large shallot, minced

  • 2 tablespoons seasoned rice vinegar

  • 2 tablespoons juice of Meyer lemon

  • Salt & pepper to taste

  • ¼ cup olive oil

  • 1 tablespoon honey

  • 1 cup edamame or fresh peas, shelled

  • 1 bunch parsley leaves, stemmed & minced

  • 1 bunch basil leaves, stemmed & minced

  • ½ bunch tarragon leaves, stemmed & minced

  • 1 bunch mint leaves, stemmed & minced

  • 1 bunch chives, minced 

Instructions:

Carefully cut out the core from each head of lettuce and separate the leaves; discard any tough outer leaves. Place the leaves in a bowl of cold water to refresh them and remove any dirt, then lift out and spin-dry in a salad spinner.

In a large salad bowl, shallot, vinegar, lemon juice and season with salt and pepper. Let stand for 10 minutes. Then slowly whisk in the olive oil and honey, add the edamame minced herbs and mushrooms. In a separate bowl, gently toss in the butter lettuce leaves with enough vinaigrette to moisten the leaves.

Divide the lettuce leaves evenly on 8 salad plate, stacking the largest lettuce leaves as a base on the plates and building the lettuce stacks, ending with the smallest, most tender leaves, and top each salad with mushrooms, edamame and the herb vinaigrette.

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Bio - Chef Dahlia Haas
Dahlia Haas is a renowned cooking teacher, writer, food stylist and photographer in Los Angeles and on the Hawaiian Islands. She writes seasonal stories with recipes called “Cooking Fresh” printed in the award winning magazine “Edible Hawaiian Islands”. Dahlia travels extensively creating recipes for the magazine
Her recipes have garnered awards from Bon Appétit and she is a contributor to Bon Appétit cookbooks. She has taught at a number of local cooking schools to include, William Sonoma, The Chez School of Cooking, The Cooking Connection and The New School of Cooking. Dahlia began her cooking career as an event planner, chef and caterer in Los Angeles. With more than twenty years of experience in the food industry, she recently received The Berlin award for an out reach program instructing adults. Her inspiration comes from seeing students enroll in her classes as amateurs and leaving as dedicated cooks.
Dahlia is a member of the International Association of Culinary Professionals and The Women’s Restaurant Professionals. Her blog Chef Hula.com chronicles her experiences and showcases original island -style Hawaiian recipes and the ever-changing food scene in cosmopolitan Los Angeles.

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