Salad With Gouda and Roasted Portabellas

I’m still somewhat shocked and amazed at myself for trying — and loving — this salad. We made this for dinner (and it’s filling and big enough to be a dinner all by itself!) and the former-mushroom-hater in me was a bit skeptical to try portabellas…but pleasantly and happily surprised! This was delicious. The gouda shavings definitely help things! We’ll definitely be making this again. I also was a bit apprehensive about raw mustard greens but the combo of the salad fixing and the dressing with the greens was excellent! Can’t wait to make this again.

Salad With Gouda and Roasted Portabellas

Serves 6
Recipe courtesy Gourmet

3/4 pound sliced portabella mushrooms
1/2 cup olive oil, divided
3 tablespoons red wine vinegar
1 teaspoon Dijon style mustard
10 cups mixed spicy greens, such as mustard, arugula, tatsoi, mizuna, and watercress (I used a mix of mustard greens, mizuna, and arugula)
1 cup coarsely grated aged gouda cheese

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.

~ by spontaneoustruth on February 28, 2011.

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