MUSHROOM SALAD

I picked up a really fascinating cookbook from Anthropologie last year filled with unique salad recipes. It's taken me a while to find the time to try them out but now that school is over I can finally give it a go. The first salad was a great success. I made a few moderations to the recipe and have included them in this version that I am posting. Give it a try, you will love it!

FRESH MUSHROOM SALAD WITH GREMOLATA VINAIGRETTE

INGREDIENTS

1 tsp Dijon mustard (I used raw grainy mustard)

1 garlic clove, minced

1 tsp lemon zest

2 tbsp fresh lemon juice

2 tbsp extra virgin olive oil

sea salt and freshly ground pepper

1 carton of small button mushrooms

1/2 cup coarsley chopped flat parsley

1/3 cup coarsley grated fresh parmesan cheese ( I only used 2 1/2 tbsp)

(if you want to add protein saute some 1/2 a chicken breast in a pan with a little low sodium chicken broth until cooked, chop and add to the salad)

DIRECTIONS

VINAIGRETTE

Combine mustard, garlic, lemon zest, and lemon juice in a small bowl. Gradually whisk in olive oil until well combined, and season with salt and pepper to taste. Set aside. If making ahead, cover and refrigerate for up to 4 days.

SALAD

Wash mushrooms under cold water and place them in a small pan with 3 tbsp of water. Cover the pan with a lid and allow mushrooms to steam for a few minutes. Strain out the water and then saute mushrooms until lightly browned. Once mushrooms have browned sprinkle some of the parmesan cheese on top and allow it to melt. 

Place chopped parsley in a meal sized bowl. Once Mushrooms are finished cooking place them on top of the parsley and sprinkle the remaining parmesan cheese on top. Mix the ingredients. 

Pour the vinaigrette over top of the salad and if you decided to cook some chicken add that now as well. 

Bon Appétit!