Friday, May 24, 2024
ADVT 
Salads

Frisee and mushroom salad with goat cheese and walnuts

Darpan News Desk The Canadian Press, 08 Apr, 2024 02:11 PM
  • Frisee and mushroom salad with goat cheese and walnuts

Start to finish: 35 minutes

Servings: 4 to 6 7 tablespoons extra-virgin olive oil, divided

Ingredients: 

2 medium garlic cloves, finely grated

1/2 teaspoon chopped fresh thyme

Kosher salt and ground black pepper

1 pound portobello mushrooms, stemmed and sliced 1/2 inch thick

2 tablespoons red wine vinegar

1 tablespoon whole-grain Dijon mustard

1 teaspoon honey

1/2 cup walnuts, toasted, ¼ cup chopped and reserved separately

1 head frisée (about 7 ounces), torn into bite-size pieces (about 7 cups)

1 small head radicchio (about 6 ounces), thinly sliced (about 2 1/2 cups)

4 ounces fresh goat cheese (chèvre), crumbled

Directions: 

Heat the oven to 500°F with a rack in the middle position. In a large bowl, whisk together 3 tablespoons of oil, the garlic, thyme and ¼ teaspoon each salt and pepper. Add the mushrooms and toss to coat. Distribute in an even layer on a rimmed baking sheet; reserve the bowl. Roast the mushrooms until the moisture they release has evaporated and the slices begin to brown, about 10 minutes. Let cool while you prepare the dressing and toss the greens.

In the reserved bowl, whisk together the remaining 4 tablespoons oil, the vinegar, mustard, honey, chopped walnuts and ¼ teaspoon each salt and pepper. Add the frisée and radicchio, then toss to combine.

Mound the greens on a serving platter and arrange the mushrooms on top. Scatter the goat cheese over the salad and sprinkle with the remaining walnuts.

MORE Salads ARTICLES

Peanut & Chili Oil Cucumber Salad

Peanut & Chili Oil Cucumber Salad
Perfect for the spring this salad is great with peanuts, soy sauce, and chilli oil, peanut butter, and agave. 

Peanut & Chili Oil Cucumber Salad

Tortellini Salad

Tortellini Salad
This is a colorful salad, and you can make it even more so by using multi-colored tortellini. Switch up the vegetables as you like, depending on what you have on hand, and what looks good at the market. I like a combo of grape or cherry tomatoes, spinach and onions. Artichoke hearts and olives add nice briny flavor.

Tortellini Salad

Cucumber Salad

Cucumber Salad
Cucumber Salad is a total classic! Cucumber, a low-calorie vegetable is known to have high-water content, hydrating our body from the inside while keeping us full! Load your refrigerators with tonnes of cucumbers this summer because you will definitely make this recipe again and again!

Cucumber Salad

Summer Salad

Summer Salad
A great combination of veggies, fruits, and mint leaves in a sweet tangly lemon honey dressing is the perfect salad to cut the heat. Try it today. 

Summer Salad

Charred Broccoli Salad

Charred Broccoli Salad
Seared until charred but still crunchy, about 5-6 minutes. Flip over and continue to cook for 1 minute. Cool & transfer to a large serving bowl. Add the pine nuts and toast until fragrant, stirring often, about 1-2 minutes. Transfer to the serving bowl with the broccoli.  

Charred Broccoli Salad

Roasted Masala Squash & Yam salad

Roasted Masala Squash & Yam salad
Remove from heat. Using large bowl add roasted squash, sweet potatoes, methi, and cayenne pepper toss gently. Adjust salt to taste.  Garnish with chopped cilantro and fresh squeezed lime juice. Can be served warm or cold.

Roasted Masala Squash & Yam salad

PrevNext