Food Day harvest salad
Hospital
St. Jude's Children's Hospital
Cook time
30 minutes
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
3 pounds roasted mushrooms and leeks
4 pounds kale and arugula salad (see linked recipe)
2 pounds roasted baby carrots
5 pounds roasted vegetables
40 polenta cakes
4 pounds kale and arugula salad (see linked recipe)
2 pounds roasted baby carrots
5 pounds roasted vegetables
40 polenta cakes
preparation
Instructions
1. Roast carrots and other vegetables (such as butternut squash, turnips, sweet potatoes, and kohlrabi) tossed in oil and seasoned with salt and pepper on separate pans in a 500°F oven for about 15 minutes, rotating halfway through.
2. In a tilting skillet, preheat to 350°F. Add half the leeks and sweat. Add half of all mushrooms. Do not turn until caramelization takes place. Toss with a spatula and season. Remove and cool. Hold for service.
3. After removing mushrooms and leeks, deglaze the skillet with half a gallon of water. Scrape all brown bits off the pan. Add shiitake stems and an additional 2 gallons of water. Simmer and reduce to 1 gallon. Cool, strain, and hold in a bain-marie for service. Repeat steps 2 and 3 with the other half of the products.
4. Reheat mushrooms and onions on the griddle. Add a splash of mushroom stock to keep moist.
5. Reheat roasted vegetables, turnips, and carrots on a griddle.
6. Toss kale salad and place on a plate.
7. Toast polenta on the griddle until heated throughout.
2. In a tilting skillet, preheat to 350°F. Add half the leeks and sweat. Add half of all mushrooms. Do not turn until caramelization takes place. Toss with a spatula and season. Remove and cool. Hold for service.
3. After removing mushrooms and leeks, deglaze the skillet with half a gallon of water. Scrape all brown bits off the pan. Add shiitake stems and an additional 2 gallons of water. Simmer and reduce to 1 gallon. Cool, strain, and hold in a bain-marie for service. Repeat steps 2 and 3 with the other half of the products.
4. Reheat mushrooms and onions on the griddle. Add a splash of mushroom stock to keep moist.
5. Reheat roasted vegetables, turnips, and carrots on a griddle.
6. Toss kale salad and place on a plate.
7. Toast polenta on the griddle until heated throughout.
Notes
See kale and arugula salad and herb vinegrette recipe to complete this dish!
