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Great salad for tatsoi and arugula
ABetz
We tried this salad tonight and it was terrific. We used this week's tatsoi and arugula, but the recipe also lists mustard, mizuna and watercress as other greens that would work well. Great with a steak and big glass of red wine!
http://www.epicurious.com/recipes/food/views/Farmers-Market-Salad-with-A...
- 3/4 pounds sliced portabella mushrooms
- 1/2 cup extra-virgin olive oil, divided
- 3 tablespoons red-wine vinegar
- 1 teaspoon Dijon mustard
- 10 cups mixed spicy greens such as mustard, arugula, tatsoi, mizuna, and watercress
- 1 cup coarsely grated aged Gouda cheese
Preparation
Preheat oven to 425°F with rack in middle.
Toss mushrooms with 3 tablespoon oil and 1/4 teaspoon each of salt and pepper in a bowl. Roast in 1 layer in a 4-sided sheet pan, turning once, until golden-brown and tender, about 15 minutes. Cool mushrooms.
Whisk together vinegar, mustard, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 5 tablespoons oil in a bowl until combined. Toss mushrooms, greens, and cheese with enough dressing to coat.
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