Harlem Market Salad
Before launching his acclaimed rice-centric restaurant FieldTrip, JJ Johnson was the executive chef at The Cecil and Minton’s, two establishments that redefined modern Harlem dining. This versatile salad recipe is featured in Between Harlem and Heaven, the book that JJ wrote with his partner at those restaurants, Alexander Smalls. “This is a great farmers’ market salad that you can change up in a dozen different ways,” chef JJ explains. “If you’re on your way home from work and make a quick stop at a market, you can pick up spinach, red onion, shiitakes and an orange for under $10 .Grab some black lentils from your pantry and less than an hour later, you’ll have this filling, elegant meal.” JJ is part of the Chefs' Collective 2023, a group of culinary experts from across the country who inspire us.
Ingredients
For the citrus ginger-soy dressing:
- 1/4 cup (2 fl. oz./60 ml) orange juice
- 1 Tbs. fresh lemon juice
- 1 tsp. Dijon mustard
- 1 small shallot, minced
- 1 tsp. minced ginger
- 1/2 cup (4 fl. oz./125 ml) soy sauce
- 1/3 cup (3 fl. oz./80 ml) vegetable oil
- Kosher salt and freshly ground pepper
For the salad:
- 3/4 cup (5 1/2 oz./170 g) beluga or French lentils, picked over for stones
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 bird’s eye chile, seeded and minced, or 1/2 tsp. red chile flakes
- 8 oz. (250 g) shiitake mushrooms, cleaned and stems removed (about 4 cups)
- 2 Tbs. olive oil
- Kosher salt and freshly ground pepper
- 3 cups (3 oz./90 g) baby spinach
- 1 cup orange supremes (from 2 oranges)
- 1 shallot, thinly sliced
Directions
First, make the dressing. Combine the citrus juices, mustard, shallots, ginger and soy sauce in a blender. Blend on a low setting and slowly pour in oil until the dressing becomes smooth and thick. Season to taste. Store in a covered nonreactive container in the refrigerator for up to 3 weeks.
Next, make the salad. In a medium pot, combine the lentils, garlic powder, onion powder, chile and enough water to cover by 2 inches (5 cm). Bring to a boil over high heat. Reduce the heat and simmer, uncovered, until the lentils are tender but firm and still hold their shape, about 30 minutes. Remove from the heat and drain the lentils, discarding the cooking liquid.
While the lentils are simmering, preheat the oven to 350°F (180°C).
Toss the mushrooms in a bowl with the oil and salt and pepper to taste, making sure to coat them evenly. Transfer to a foil-lined baking sheet and roast until tender and browned, about 20 minutes.
In a large bowl, toss the spinach, warm lentils and mushrooms gently together with about 1/4 cup (2 fl. oz./60 ml) of the dressing (enough to coat the salad lightly) until the spinach is just wilted. Season to taste with salt and pepper.
Arrange the salad on a platter and top with the oranges and shallot. Serve with additional dressing alongside. Serves 4 to 6.
Chef JJ’s kitchen tip: Save the stems removed from the shiitake mushrooms. Freeze them, stored in an airtight freezer bag, and use them in the next vegetable stock you make. They will add a rich and earthy essence to your recipe bases.
Reprinted from Between Harlem and Heaven by Alexander Smalls and JJ Johnson with Veronica Chambers. Copyright © 2018. Published by Flatiron Books.